Color and phenolic compounds of a young red wine as discriminanting variables of its ageing status

Author: Gomez-Plaza E.   Gil-Munoz R.   Lopez-Roca J.M.   Martnez A.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.32, Iss.7, 1999-08, pp. : 503-507

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content