Evolution of Phenolic Compounds during Wine Fermentation and Post-fermentation: Influence of Grape Temperature
- 31 December 1999
- journal article
- Published by Elsevier BV in Journal of Food Composition and Analysis
- Vol. 12 (4), 259-272
- https://doi.org/10.1006/jfca.1999.0834
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
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