Influence of wine-making protocol and fining agents on the evolution of the anthocyanin content, colour and general organoleptic quality of Vinh~ao wines

Gespeichert in:

Autor*in:	Castillo-Sánchez, J.J. [verfasserIn] Mejuto, J.C. Garrido, J. Garcia-Falcon, S.

Format:	Artikel

Erschienen:	2006

Umfang:	7

Übergeordnetes Werk:	Enthalten in: Food chemistry - Amsterdam [u.a.] : Elsevier, 1976, 97(2006), 1, Seite 130-136
Übergeordnetes Werk:	volume:97 ; year:2006 ; number:1 ; pages:130-136 ; extent:7

Katalog-ID:	OLC1690320982

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