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Role of anthocyanin traits on the impact of oenological tannins addition in the first stage of red winegrape skin simulated maceration
Paissoni, Maria Alessandra, Segade, Susana RÃo, Carrero-Carralero, Cipriano, Montanini, Carlo, Giacosa, Simone, Rolle, LucaLanguage:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.126633
Date:
March, 2020
File:
PDF, 1.47 MB
english, 2020