Effect of five enological practices and of the general...

Food Chemistry 2014 / 04 Vol. 148

Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines

Añón, Ana, López, Jorge F., Hernando, Diego, Orriols, Ignacio, Revilla, Eugenio, Losada, Manuel M.
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Volume:
148
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.10.056
Date:
April, 2014
File:
PDF, 285 KB
english, 2014
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