Use of oak fragments during the aging of red wines. Effect on the phenolic, aromatic, and sensory composition of wines as a function of the contact time with the wood
Aldizkaria:
Beverages
ISSN: 2306-5710
Argitalpen urtea: 2018
Alea: 4
Zenbakia: 4
Mota: Artikulua
Gordailu instituzionala:
lock_openSarbide irekia
Editor