Effect of ripening stage of grapes on the low molecular weight phenolic compounds of red wines

  1. Pérez-Magariño, S.
  2. González-San José, M.L.
Revue:
European Food Research and Technology

ISSN: 1438-2377

Année de publication: 2005

Volumen: 220

Número: 5-6

Pages: 597-606

Type: Article

DOI: 10.1007/S00217-004-1106-Z GOOGLE SCHOLAR
La source de données: Scopus