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, JingmingVolume:
141
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.06.074
Date:
December, 2013
File:
PDF, 969 KB
english, 2013