Effect of Sulphur Dioxide and Must Extraction on Colour, Phenolic Composition and Sensory Quality of Red Table Wine

AuthID
P-001-6VW
6
Author(s)
Bakker, J
·
Bridle, P
·
Bellworthy, SJ
·
Garcia Viguera, C
·
Watkins, SJ
Document Type
Article
Year published
1998
Published
in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ISSN: 0022-5142
Volume: 78, Issue: 3, Pages: 297-307 (11)
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ISSN: 0022-5142
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