Study of Low Molecular Weight Phenolic Compounds during the...

Journal of Agricultural and Food Chemistry 2003 / 03 Vol. 51; Iss. 7

Study of Low Molecular Weight Phenolic Compounds during the Aging of Sparkling Wines Manufactured with Red and White Grape Varieties

Pozo-Bayón, M. Ángeles, Hernández, M. Teresa, Martín-Álvarez, Pedro J., Polo, M. Carmen
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Volume:
51
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf021017z
Date:
March, 2003
File:
PDF, 135 KB
english, 2003
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