Influence of Dekkera bruxellensis on the contents of anthocyanins, organic acids and volatile phenols of Dão red wine

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

ISSN: 0308-8146

Year of publication: 2007

Volume: 100

Issue: 1

Pages: 64-70

Type: Article

DOI: 10.1016/J.FOODCHEM.2005.09.010 GOOGLE SCHOLAR
Data source: Scopus