The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics
- 30 November 2007
- journal article
- Published by Elsevier BV in Journal of Food Composition and Analysis
- Vol. 20 (7), 546-552
- https://doi.org/10.1016/j.jfca.2007.04.008
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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