Comparative study of phenolic compounds in Cabernet...

Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters

Bai, Bianxia, He, Fei, Yang, Lili, Chen, Feng, Reeves, Malcolm J., Li, Jingming
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Volume:
141
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.06.074
Date:
December, 2013
File:
PDF, 969 KB
english, 2013
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