Changes in Phenolic Composition of Tinta Miuda Red Wines After 2 Years of Ageing in Bottle: Effect of Winemaking Technologies

AuthID
 P-000-21J
2
Author(s)
Spranger, MI
Document Type
Article
Year published
2005
Published
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 221, Issue: 3-4, Pages: 305-312 (8)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-23944434982
Wos: WOS:000231312300013
Source Identifiers
ISSN: 1438-2377
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