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.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2007

Alea: 100

Zenbakia: 1

Orrialdeak: 64-70

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2005.09.010 GOOGLE SCHOLAR
Datuen iturria: Scopus