Blending strategies for wine color modification Ⅰ: Color...

Food Research International 2020 / 04 Vol. 130

Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures

Li, Si-Yu, Zhao, Pei-Ru, Ling, Meng-Qi, Qi, Meng-Yao, García-Estévez, Ignacio, Escribano-Bailón, María Teresa, Chen, Xin-Jun, Shi, Ying, Duan, Chang-Qing
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Volume:
130
Journal:
Food Research International
DOI:
10.1016/j.foodres.2019.108885
Date:
April, 2020
File:
PDF, 1.82 MB
2020
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