Use of Oak and Cherry Wood Chips During Alcoholic Fermentation and the Maturation Process of Rose Wines: Impact on Phenolic Composition and Sensory Profile

AuthID
 P-00R-WK7
4
Author(s)
Nunes, I
·
Document Type
Article
Year published
2020
Published
in MOLECULES, ISSN: 1420-3049
Volume: 25, Issue: 5, Pages: 1236 (24)
Indexing
Wos®
Scopus®
Crossref®9
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 32182962
SCOPUS: 2-s2.0-85081672115
Wos: WOS:000529219900219
Source Identifiers
ISSN: 1420-3049
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