Aromatic compounds in wines produced during fermentation: Effect of three red cultivars

  1. Vilanova, M.
  2. Corts, S.
  3. Santiago, J.L.
  4. Martnez, C.
  5. Fernndez, E.
Aldizkaria:
International Journal of Food Properties

ISSN: 1094-2912,  1532-2386

Argitalpen urtea: 2007

Alea: 10

Zenbakia: 4

Orrialdeak: 867-875

Mota: Artikulua

DOI: 10.1080/10942910601161615 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus