Compositional changes during the storage of red wines treated with pectolytic enzymes: low molecular-weight phenols and flavan-3-ol derivative levels
- 28 February 2003
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 80 (2), 205-214
- https://doi.org/10.1016/s0308-8146(02)00255-8
Abstract
No abstract availableKeywords
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