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.
Zeitschrift:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118 0021-8561

Datum der Publikation: 2023

Ausgabe: 71

Nummer: 48

Seiten: 18746-18757

Art: Artikel

DOI: 10.1021/ACS.JAFC.3C04660 GOOGLE SCHOLAR lock_openOpen Access editor
Institutionelles Repository: lock_openOpen Access Editor