![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Author: J. H.C. M. Y.O. N. H.L. S. T.H. S. K.L. Jian-Qiu Z. Shi-Ming S. Ancin C. Ayestaran B. Corroza M. Garrido J. Gonzalez A.
Publisher: Elsevier
ISSN: 0308-8146
Source: Food Chemistry, Vol.55, Iss.3, 1996-03, pp. : 241-249
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Enhancement of red wine colour by pre-fermentation addition of copigments
By Darias-Martn J. Carrillo M. Daz E. Boulton R.B.
Food Chemistry, Vol. 73, Iss. 2, 2001-05 ,pp. :