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.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118 0021-8561

Argitalpen urtea: 2023

Alea: 71

Zenbakia: 48

Orrialdeak: 18746-18757

Mota: Artikulua

DOI: 10.1021/ACS.JAFC.3C04660 GOOGLE SCHOLAR lock_openSarbide irekia editor
Gordailu instituzionala: lock_openSarbide irekia Editor