Effect of Oxidation on Color Parameters, Tannins, and Sensory Characteristics of Sangiovese Wines

AuthID
 P-00V-C07
7
Author(s)
Rinaldi, A
·
Picariello, L
·
Moio, L
·
Gambuti, A
Document Type
Article in Press
Year published
2021
Published
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 247, Issue: 12, Pages: 2977-2991 (15)
Indexing
Wos®
Crossref®10
Google Scholar®
Publication Identifiers
Wos: WOS:000690361600001
Source Identifiers
ISSN: 1438-2377
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service