Changes in phenolic compounds and colour in pale Sherry wines subjected to fining treatments
- 27 November 1997
- journal article
- research article
- Published by Springer Science and Business Media LLC in Zeitschrift Für Lebensmitteluntersuchung Und -Forschung A
- Vol. 205 (6), 474-478
- https://doi.org/10.1007/s002170050202