Analysis of non-coloured phenolics in red wine: Effect of Dekkera bruxellensis yeast

  1. Silva, L.R.
  2. Andrade, P.B.
  3. Valentão, P.
  4. Seabra, R.M.
  5. Trujillo, M.E.
  6. Velázquez, E.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2005

Volume: 89

Issue: 2

Pages: 185-189

Type: Article

DOI: 10.1016/J.FOODCHEM.2004.02.019 GOOGLE SCHOLAR
Data source: Scopus