Resveratrol in wine extraction from skin during fermentation and post-fermentation standing of must from Gamay grapes

Resveratrol in wine extraction from skin during fermentation and post-fermentation standing of must from Gamay grapes

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	PEZET, R.
Otros Autores:	CUENAT, Ph.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 47, no. 3 (1996), p. 287-290
Materias:	Enología Vinos Fermentación Mosto de uva Resveratrol
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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