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Influence of Grape Maturity and Maceration Length on Color,..:
Gil, Mariona
;
Kontoudakis, Nikolaos
;
González, Elena
...
Journal of Agricultural and Food Chemistry. 60 (2012) 32 - p. 7988-8001 , 2012
Link:
https://doi.org/10.1021/jf302064n
RT Journal T1 <Title>Influence of Grape Maturity and Maceration Length on Color, Polyphenolic Composition, and Polysaccharide Content of Cabernet Sauvignon and Tempranillo Wines</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf302064n&Exemplar=1&LAN=DE A1 Gil, Mariona A1 Kontoudakis, Nikolaos A1 González, Elena A1 Esteruelas, Mireia A1 Fort, Francesca A1 Canals, Joan Miquel A1 Zamora, Fernando PB American Chemical Society (ACS) YR 2012 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 60 IS 32 SP 7988 OP 8001 LK http://dx.doi.org/https://doi.org/10.1021/jf302064n DO https://doi.org/10.1021/jf302064n SF ELIB - SuUB Bremen
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