Phenolic Compounds Released From Oak, Cherry, Chestnut And Robinia Chips Into A Syntethic Wine: Influence Of Toasting Level

AuthID
 P-002-FJX
4
Author(s)
Soares, B
·
Costa Freitas, AMC
·
Document Type
Article
Year published
2012
Published
in CIENCIA E TECNICA VITIVINICOLA, ISSN: 0254-0223
Volume: 27, Issue: 1, Pages: 17-26 (10)
Indexing
Wos®
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-84878621573
Wos: WOS:000307795600003
Source Identifiers
ISSN: 0254-0223
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