Artigo
Revisado por pares
Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of red wine
2009; Springer Science+Business Media; Volume: 230; Issue: 3 Linguagem: Inglês
10.1007/s00217-009-1189-7
ISSN1438-2385
AutoresJuan José Rodríguez‐Bencomo, Miriam Ortega-Herás, Silvia Pérez‐Magariño,
Tópico(s)Phytochemicals and Antioxidant Activities
Referência(s)