Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage
Open Access
- 1 December 2016
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 213, 123-134
- https://doi.org/10.1016/j.foodchem.2016.06.050
Abstract
No abstract availableKeywords
Funding Information
- Spanish Ministry of Economy and Competitiveness
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