Elimination of suspended cell wall material in musts improves the phenolic content and color of red wines

dc.creatorOsete-Alcaraz A., Bautista-Ortín A.B., Ortega-Regules A., Gómez-Plaza E.
dc.date2020-12-11T06:46:42Z
dc.date2020-12-11T06:46:42Z
dc.date2019
dc.date.accessioned2023-07-21T20:22:11Z
dc.date.available2023-07-21T20:22:11Z
dc.identifier2-s2.0-85067018622
dc.identifierhttp://repositorio.udlap.mx/xmlui/handle/123456789/13595
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7745718
dc.descriptionhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85067018622&doi=10.5344%2fajev.2018.18042&partnerID=40&md5=dfddfff85ce596b29895f37c34309206
dc.sourceAmerican Journal of Enology and Viticulture
dc.titleElimination of suspended cell wall material in musts improves the phenolic content and color of red wines
dc.typeArticle


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