Evolution of the phenolic content of red wines from Vitis...

Food Chemistry 2006 Vol. 95; Iss. 3

Evolution of the phenolic content of red wines from Vitis vinifera L. during ageing in bottle

María Monagas, Carmen Gómez-Cordovés, Begoña Bartolomé
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Volume:
95
Year:
2006
Language:
english
Pages:
8
DOI:
10.1016/j.foodchem.2005.01.004
File:
PDF, 187 KB
english, 2006
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