Influence of acetaldehyde, pH, and temperature on transformation of procyanidins in model wine solutions

Influence of acetaldehyde, pH, and temperature on transformation of procyanidins in model wine solutions

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Detalles Bibliográficos
Publicado en:	American journal of Enology and Viticulture
Otros Autores:	Dallas, Constantin, Hipólito-Reis, Pedro, Silva, Jorge M. Ricardo da, Laureano, Olga
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of Enology and Viticulture v. 54, no. 2 (2003), p. 119-124
Materias:	Enología Vinos Modelos Compuestos fenólicos Vitis vinífera Acetaldehído Temperatura Procianidinas
Publicación relacionada:	Contenido en: American journal of Enology and Viticulture

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