Effect of Sulphur Dioxide and Must Extraction on Colour, Phenolic Composition and Sensory Quality of Red Table Wine

AuthID
 P-00F-GRT
6
Author(s)
Bakker, J
·
Bridle, P
·
Bellworthy, SJ
·
Garcia Viguera, C
·
Watkins, SJ
Tipo de Documento
Article
Year published
1998
Publicado
in Journal of the Science of Food and Agriculture, ISSN: 0022-5142
Volume: 78, Número: 3, Páginas: 297-307
Indexing
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-0031742318
Source Identifiers
ISSN: 0022-5142
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