Changes in chemical and sensory properties of Amarone wine...

Food Chemistry 2018 / 10 Vol. 263

Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes

Zapparoli, Giacomo, Lorenzini, Marilinda, Tosi, Emanuele, Azzolini, Michela, Slaghenaufi, Davide, Ugliano, Maurizio, Simonato, Barbara
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Volume:
263
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.04.110
Date:
October, 2018
File:
PDF, 1022 KB
english, 2018
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