Techniques for improving or replacing ageing on lees of oak aged red wines: The effects on polysaccharides and the phenolic composition

出版年份 2011 全文链接

标题

作者

关键词

出版物

Volume 127, Issue 2, Pages 528-540

出版商

Elsevier BV

发表日期

2011-01-14

DOI

10.1016/j.foodchem.2011.01.035

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