Academic Journal
Modulation of the phenolic composition and colour of red wines subjected to accelerated ageing by controlling process variables
| العنوان: | Modulation of the phenolic composition and colour of red wines subjected to accelerated ageing by controlling process variables |
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| المؤلفون: | González-Sáiz, J.M., Esteban-Díez, I., Rodríguez-Tecedor, S., Pérez-del-Notario, N., Arenzana-Rámila, I., Pizarro, C. |
| المصدر: | Food Chemistry ; volume 165, page 271-281 ; ISSN 0308-8146 |
| بيانات النشر: | Elsevier BV |
| سنة النشر: | 2014 |
| المجموعة: | ScienceDirect (Elsevier - Open Access Articles via Crossref) |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1016/j.foodchem.2014.05.016 |
| الاتاحة: | http://dx.doi.org/10.1016/j.foodchem.2014.05.016 https://api.elsevier.com/content/article/PII:S0308814614007195?httpAccept=text/plain https://api.elsevier.com/content/article/PII:S0308814614007195?httpAccept=text/xml |
| Rights: | https://www.elsevier.com/tdm/userlicense/1.0/ |
| رقم الانضمام: | edsbas.B5CDC21D |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.foodchem.2014.05.016 |
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