Study of the role of oxygen in the evolution of red wine colour under different ageing conditions in barrels and bottles

  1. Sánchez-Gómez, R.
  2. del Alamo-Sanza, M.
  3. Martínez-Martínez, V.
  4. Nevares, I.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2020

Alea: 328

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2020.127040 GOOGLE SCHOLAR
Datuen iturria: Scopus