Standardisation of the chromatic characteristics of sobretablas wine macerates obtained by an accelerated ageing technique using heating and oak shavings

  1. Monedero, L.
  2. Olalla, M.
  3. Villalón, M.
  4. López-Garcia, H.
  5. López, M.C.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2000

Volumen: 69

Número: 1

Pages: 47-54

Type: Article

DOI: 10.1016/S0308-8146(99)00235-6 GOOGLE SCHOLAR
La source de données: Scopus