Effects of pH, sulphur dioxide, alcohol content, temperature and storage time on colour composition of a young Portuguese red table wine
- 1 August 1994
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 65 (4), 477-485
- https://doi.org/10.1002/jsfa.2740650416
Abstract
No abstract availableKeywords
Funding Information
- FLAIR (89053)
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