Compositional changes during the storage of red wines treated with pectolytic enzymes: Low molecular-weight phenols and flavan-3-ol derivative levels

  1. Revilla, I.
  2. González-SanJosé, M.L.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2003

Alea: 80

Zenbakia: 2

Orrialdeak: 205-214

Mota: Artikulua

DOI: 10.1016/S0308-8146(02)00255-8 GOOGLE SCHOLAR
Datuen iturria: Scopus