Phenolic Profile and Colour Acquired by the Wine Spirit in the Beginning of Ageing: Alternative Technology Using Micro-Oxygenation Vs Traditional Technology

AuthID
 P-00Q-JS7
4
Author(s)
Belchior, AP
Tipo de Documento
Article
Year published
2019
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 111, Páginas: 260-269 (10)
Indexing
Wos®
Scopus®
Crossref®33
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85065568927
Wos: WOS:000474325500033
Source Identifiers
ISSN: 0023-6438
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