The effect of prefermentative addition of gallic acid and ellagic acid on the red wine color, copigmentation and phenolic profiles during wine aging
Zhang, Xin-Ke, He, Fei, Zhang, Bo, Reeves, Malcolm J., Liu, Yue, Zhao, Xu, Duan, Chang-QingLanguage:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2017.12.054
Date:
December, 2017
File:
PDF, 3.37 MB
english, 2017