Data on Changes in Red Wine Phenolic Compounds, Headspace Aroma Compounds and Sensory Profile After Treatment of Red Wines with Activated Carbons with Different Physicochemical Characteristics

AuthID
P-00M-PJG
5
Author(s)
Filipe Ribeiro, L
·
Milheiro, J
·
Matos, CC
·
Cosme, F
·
Document Type
Article
Year published
2017
Published
in Data in Brief, ISSN: 2352-3409
Volume: 12, Pages: 188-202
Indexing
Publication Identifiers
SCOPUS: 2-s2.0-85017440334
Source Identifiers
ISSN: 2352-3409
Export Publication Metadata
Marked List
Info
At this moment we don't have any links to full text documens.