Evolution of Phenolic Composition of Red Wine During Vinification and Storage and Its Contribution to Wine Sensory Properties and Antioxidant Activity

AuthID
 P-002-QDQ
8
Author(s)
Neves, AC
·
Leandro, C
·
Spranger, MI
Tipo de Documento
Article
Year published
2011
Publicado
in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN: 0021-8561
Volume: 59, Número: 12, Páginas: 6550-6557 (8)
Indexing
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Scopus®
Crossref®70
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Google Scholar®
Publication Identifiers
Pubmed: 21561162
SCOPUS: 2-s2.0-79959252503
Wos: WOS:000291568300025
Source Identifiers
ISSN: 0021-8561
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