Phenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptors
de Castilhos, Maurício Bonatto Machado, de Carvalho Tavares, Iasnaia Maria, Gómez-Alonso, Sergio, García-Romero, Esteban, Del Bianchi, Vanildo Luiz, Hermosín-Gutiérrez, IsidroVolume:
242
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-016-2691-3
Date:
October, 2016
File:
PDF, 651 KB
english, 2016