Evolution of phenolic compounds and sensory in bottled red...

Food Chemistry 2015 / 04 Vol. 172

Evolution of phenolic compounds and sensory in bottled red wines and their co-development

Gao, Yuan, Tian, Yuan, Liu, Di, Li, Zheng, Zhang, Xiao-Xu, Li, Jing-Ming, Huang, Jing-Han, Wang, Jun, Pan, Qiu-Hong
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Volume:
172
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.09.115
Date:
April, 2015
File:
PDF, 1.26 MB
english, 2015
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