Volatile and phenolic composition of red wines subjected to...

  • Main
  • 2017 / 8
  • Volatile and phenolic composition of red wines subjected to...
Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 8

Volatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of time

Dumitriu, Georgiana-Diana, López de Lerma, Nieves, Zamfir, Cătălin-Ioan, Cotea, Valeriu V., Peinado, Rafael A.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.08.057
Date:
August, 2017
File:
PDF, 717 KB
english, 2017
Conversion to is in progress
Conversion to is failed