Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of ‘Reinforced’ wines

出版年份 2016 全文链接

标题

作者

关键词

Phenolic composition, Anthocyanins, Flavanols, Withering process, Red winegrapes, Reinforced wines

出版物

FOOD CHEMISTRY

Volume 194, Issue -, Pages 247-256

出版商

Elsevier BV

发表日期

2015-08-07

DOI

10.1016/j.foodchem.2015.08.009

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