Effects Of Ph, Sulfur-Dioxide, Alcohol Content, Temperature And Storage Time On Color Composition Of A Young Portuguese Red Table Wine

AuthID
 P-001-JT4
2
Author(s)
DALLAS, C
·
Tipo de Documento
Article
Year published
1994
Publicado
in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ISSN: 0022-5142
Volume: 65, Número: 4, Páginas: 477-485 (9)
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Publication Identifiers
Wos: WOS:A1994PC87800015
Source Identifiers
ISSN: 0022-5142
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