Effect of winemaking practices on color indexes and selected bioactive phenolics of aglianico wine

Effect of winemaking practices on color indexes and selected bioactive phenolics of aglianico wine

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Gambuti, A., Strollo, D., Erbaggio, A., Lecce, L., Moio, L.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 72, no. 9 (2007), p. S623-S628
Materias:	Enología Vinos Vinificación Color Compuestos fenólicos Maceración Dióxido de azufre Madera Envejecimiento Añejamiento
Publicación relacionada:	Contenido en: Journal of food science

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