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Effect of Micro-oxygenation on Color and Anthocyanin-Related Compounds of Wines with Different Phenolic Contents
Cano-López, Marta, Pardo-Mínguez, Francisco, Schmauch, Gregory, Saucier, Cedric, Teissedre, Pierre-Louis, López-Roca, Jose María, Gómez-Plaza, EncarnaVolume:
56
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf8006147
Date:
July, 2008
File:
PDF, 763 KB
english, 2008