Data on Changes in Red Wine Phenolic Compounds, Headspace Aroma Compounds and Sensory Profile After Treatment of Red Wines with Activated Carbons with Different Physicochemical Characteristics

AuthID
 P-00M-PJG
5
Author(s)
Filipe Ribeiro, L
·
Milheiro, J
·
Matos, CC
·
Cosme, F
·
Tipo de Documento
Article
Year published
2017
Publicado
in Data in Brief, ISSN: 2352-3409
Volume: 12, Páginas: 188-202
Indexing
Scopus®
Crossref®22
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85017440334
Source Identifiers
ISSN: 2352-3409
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