Elaboration of Tempranillo wines at two different pHs....

Food Control 2012 Vol. 25; Iss. 2

Elaboration of Tempranillo wines at two different pHs. Influence on biogenic amine contents

Rosa López, Carmen Tenorio, Ana Rosa Gutiérrez, Teresa Garde-Cerdán, Patrocinio Garijo, Lucía González-Arenzana, Isabel López-Alfaro, Pilar Santamaría
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Volume:
25
Year:
2012
Language:
english
DOI:
10.1016/j.foodcont.2011.11.029
File:
PDF, 670 KB
english, 2012
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