Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters

  1. González-Lázaro, M.
  2. Martínez-Lapuente, L.
  3. Palacios, A.
  4. Guadalupe, Z.
  5. Ayestarán, B.
  6. Bueno-Herrera, M.
  7. de la Cuesta, P.L.
  8. Pérez-Magariño, S.
Aldizkaria:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Argitalpen urtea: 2019

Mota: Artikulua

DOI: 10.1002/JSFA.9697 GOOGLE SCHOLAR
Gordailu instituzionala: lock_openSarbide irekia Postprint lockSarbide irekia Editor
Datuen iturria: Scopus