Characterization of the color parameters and monomeric phenolic composition of ‘Tempranillo’ and ‘Graciano’ wines made by carbonic maceration

  1. Portu, J.
  2. Rosa Gutiérrez-Viguera, A.
  3. González-Arenzana, L.
  4. Santamaría, P.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2023

Alea: 406

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2022.134327 GOOGLE SCHOLAR lock_openSarbide irekia editor
Gordailu instituzionala: lock_openSarbide irekia Editor
Datuen iturria: Scopus