The influence of oak wood chips, micro-oxygenation treatment, and grape variety on colour, and anthocyanin and phenolic composition of red wines

  1. Pérez-Magariño, S.
  2. Ortega-Heras, M.
  3. Cano-Mozo, E.
  4. González-Sanjosé, M.L.
Zeitschrift:
Journal of Food Composition and Analysis

ISSN: 0889-1575

Datum der Publikation: 2009

Ausgabe: 22

Nummer: 3

Seiten: 204-211

Art: Artikel

DOI: 10.1016/J.JFCA.2008.09.006 GOOGLE SCHOLAR
Datenquelle: Scopus