Influence of skin maceration time on the proanthocyanidin...

European Food Research and Technology 2012 / 12 Vol. 235; Iss. 6

Influence of skin maceration time on the proanthocyanidin content of red wines

N. Busse-Valverde, A. B. Bautista-Ortín, E. Gómez-Plaza, J. I. Fernández-Fernández, R. Gil-Muñoz
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Volume:
235
Language:
english
DOI:
10.1007/s00217-012-1842-4
Date:
December, 2012
File:
PDF, 204 KB
english, 2012
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