Evolution of Phenolic Compounds and Astringency during...

Journal of Agricultural and Food Chemistry 2013 / 02 Vol. 61; Iss. 8

Evolution of Phenolic Compounds and Astringency during Aging of Red Wine: Effect of Oxygen Exposure before and after Bottling

Gambuti, Angelita, Rinaldi, Alessandra, Ugliano, Maurizio, Moio, Luigi
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Volume:
61
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf302822b
Date:
February, 2013
File:
PDF, 1.45 MB
english, 2013
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