Phenolic Compounds Released From Oak, Cherry, Chestnut And Robinia Chips Into A Syntethic Wine: Influence Of Toasting Level

AuthID
 P-002-FJX
4
Author(s)
Soares, B
·
Costa Freitas, AMC
·
Tipo de Documento
Article
Year published
2012
Publicado
in CIENCIA E TECNICA VITIVINICOLA, ISSN: 0254-0223
Volume: 27, Número: 1, Páginas: 17-26 (10)
Indexing
Wos®
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-84878621573
Wos: WOS:000307795600003
Source Identifiers
ISSN: 0254-0223
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service