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.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2007

Volumen: 100

Número: 1

Pages: 64-70

Type: Article

DOI: 10.1016/J.FOODCHEM.2005.09.010 GOOGLE SCHOLAR
La source de données: Scopus