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Formation of polymeric pigments in red wines through sequen..:
Escott, Carlos
;
Del Fresno, Juan Manuel
;
Loira, Iris
...
Food Chemistry. 239 (2018) - p. 975-983 , 2018
Link:
https://doi.org/10.1016/j.foodchem.2017.07.037
RT Journal T1
Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2017.07.037&Exemplar=1&LAN=DE A1 Escott, Carlos A1 Del Fresno, Juan Manuel A1 Loira, Iris A1 Morata, Antonio A1 Tesfaye, Wendu A1 González, María del Carmen A1 Suárez-Lepe, José Antonio PB Elsevier BV YR 2018 SN 0308-8146 JF Food Chemistry VO 239 SP 975 OP 983 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2017.07.037 DO https://doi.org/10.1016/j.foodchem.2017.07.037 SF ELIB - SuUB Bremen
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