Article
Elimination of suspended cell wall material in musts improves the phenolic content and color of red wines
Registro en:
2-s2.0-85067018622
Autor
Osete-Alcaraz A., Bautista-Ortín A.B., Ortega-Regules A., Gómez-Plaza E.
Institución
Resumen
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85067018622&doi=10.5344%2fajev.2018.18042&partnerID=40&md5=dfddfff85ce596b29895f37c34309206