Effects of prefermentative skin contact conditions on colour and phenolic content of white wines-Reference-Cited by-同舟云学术

Effects of prefermentative skin contact conditions on colour and phenolic content of white wines

Published:2007-01 Issue:1 Volume:78 Page:238-245
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Gómez-Míguez Ma José,González-Miret Ma Lourdes,Hernanz Dolores,Fernández Ma Ángeles,Vicario Isabel Ma,Heredia Francisco J.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

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