Comparison of High Pressure Treatment with Conventional Red Wine Aging Processes: Impact on Phenolic Composition

AuthID
 P-00P-H19
9
Author(s)
Santos, MC
·
Ferreira, AS
·
Jourdes, M
·
Teissedre, PL
·
Rodrigues, A
·
Amado, O
·
Coimbra, MA
Document Type
Article
Year published
2019
Published
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 116, Pages: 223-231 (9)
Indexing
Wos®
Scopus®
Crossref®17
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85051723214
Wos: WOS:000458942900024
Source Identifiers
ISSN: 0963-9969
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