The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging

  1. Figueiredo-González, M.
  2. Cancho-Grande, B.
  3. Simal-Gándara, J.
  4. Teixeira, N.
  5. Mateus, N.
  6. De Freitas, V.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2014

Volume: 152

Pages: 522-530

Type: Article

DOI: 10.1016/J.FOODCHEM.2013.12.018 GOOGLE SCHOLAR
Data source: Scopus