Influence of Dekkera Bruxellensis on the Contents of Anthocyanins, Organic Acids and Volatile Phenols of Dao Red Wine

AuthID
 P-004-D6P
8
Author(s)
Seabra, RM
·
Lopes, G
·
Martins, V
·
Trujillo, ME
·
Velazquez, E
·
Andrade, PB
Document Type
Article
Year published
2007
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 100, Issue: 1, Pages: 64-70 (7)
Indexing
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-33747028271
Wos: WOS:000240838400010
Source Identifiers
ISSN: 0308-8146
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