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Impact of Adding Ellagic Acid to Red Grapes on the Phenolic Composition and Chromatic Quality of Cabernet Sauvignon Wines from a Warm Climate
Zhang, Bo, He, Fei, Liu, Yue, Cai, Jian, Duan, Chang-QingLanguage:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.13080
Date:
September, 2016
File:
PDF, 426 KB
english, 2016