Polyphenols and colour variability of red wines made from grapes harvested at different ripeness grade

  1. Pérez-Magariño, S.
  2. González-San José, Ma.L.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2006

Alea: 96

Zenbakia: 2

Orrialdeak: 197-208

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2005.02.021 GOOGLE SCHOLAR
Datuen iturria: Scopus