Phenolic compounds released from oak, cherry, chestnut and robinia chips into a syntethic wine influence of toasting level
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| Publicado en: | Ciência e técnica vitivinícola |
|---|---|
| Otros Autores: | , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Ciência e técnica vitivinícola v. 27, no. 1 (2012), p. 17-26 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Ciência e técnica vitivinícola |
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