Influence of wine-making protocol and fining agents on the evolution of the anthocyanin content, colour and general organoleptic quality of Vinhão wines
J.J. Castillo-Sánchez, J.C. Mejuto, J. Garrido, S. García-FalcónVolume:
97
Year:
2006
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2005.03.030
File:
PDF, 132 KB
english, 2006