Effect of grape dehydration under controlled conditions on...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 09 Vol. 63; Iss. 1

Effect of grape dehydration under controlled conditions on chemical composition and sensory characteristics of Cabernet Sauvignon and Merlot wines

Panceri, Carolina P., De Gois, Jefferson S., Borges, Daniel L.G., Bordignon-Luiz, Marilde T.
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Volume:
63
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.02.014
Date:
September, 2015
File:
PDF, 411 KB
english, 2015
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