Interactive effect of grape harvesting and low temperature prefermentative techniques on the phenolic and volatile compounds in red wine (Negramaro cv.)
Guardado en:
| Publicado en: | Bulletin de l'O.I.V. |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Bulletin de l'O.I.V. v. 86, no. 989-990-991 (2013), p. 311-325 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Bulletin de l'O.I.V. |
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