Analysis of non-coloured phenolics in red wine: Effect of...

Food Chemistry 2005 Vol. 89; Iss. 2

Analysis of non-coloured phenolics in red wine: Effect of Dekkera bruxellensis yeast

Luı́s R Silva, Paula B Andrade, Patrı́cia Valentão, Rosa M Seabra, Martha E Trujillo, Encarna Velázquez
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Volume:
89
Year:
2005
Language:
english
Pages:
5
DOI:
10.1016/j.foodchem.2004.02.019
File:
PDF, 185 KB
english, 2005
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