Phenolic Composition of Red and White Wine Byproducts from Different Grapevine Cultivars from La Rioja (Spain) and How This Is Affected by the Winemaking Process

  1. Mosele, J.
  2. da Costa, B.S.
  3. Bobadilla, S.
  4. Motilva, M.-J.
Revista:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118 0021-8561

Any de publicació: 2023

Volum: 71

Número: 48

Pàgines: 18746-18757

Tipus: Article

DOI: 10.1021/ACS.JAFC.3C04660 GOOGLE SCHOLAR lock_openAccés obert editor
Repositori institucional: lock_openAccés obert Editor