Wine Tartrate Stabilization by Different Levels of Cation Exchange Resin Treatments: Impact on Chemical Composition, Phenolic Profile and Organoleptic Properties of Red Wines

AuthID
 P-00A-5AZ
3
Author(s)
Ibeas, V
·
Tipo de Documento
Article
Year published
2015
Publicado
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 69, Páginas: 364-372 (9)
Indexing
Wos®
Scopus®
Crossref®20
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84921958837
Wos: WOS:000352174000043
Source Identifiers
ISSN: 0963-9969
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