The Effect of Some Processing Variables on Non-Coloured Phenolic Compounds in Port Wines

AuthID
 P-001-D1V
6
Author(s)
Bakker, J
·
Bellworthy, SJ
·
Watkins, SJ
·
Bridle, P
Tipo de Documento
Article
Year published
1997
Publicado
in ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, ISSN: 1431-4630
Volume: 205, Número: 4, Páginas: 321-324 (4)
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Publication Identifiers
SCOPUS: 2-s2.0-53249117345
Wos: WOS:A1997XZ91300013
Source Identifiers
ISSN: 1431-4630
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