Effects of prefermentative skin contact conditions on colour and phenolic content of white wines

  1. Gómez-Míguez, M.J.
  2. González-Miret, M.L.
  3. Hernanz, D.
  4. Fernández, M.A.
  5. Vicario, I.M.
  6. Heredia, F.J.
Journal:
Journal of Food Engineering

ISSN: 0260-8774

Year of publication: 2007

Volume: 78

Issue: 1

Pages: 238-245

Type: Article

DOI: 10.1016/J.JFOODENG.2005.09.021 GOOGLE SCHOLAR
Data source: Scopus