Effects of Ph, Sulphur Dioxide, Alcohol Content, Temperature and Storage Time on Colour Composition of a Young Portuguese Red Table Wine

AuthID
 P-00G-YV0
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
Indexing
Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-84988164733
Source Identifiers
ISSN: 0022-5142
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