Work

Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and Syrah

Year: 2004

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2004.07.023

Authors: I GUTIERREZ, E LORENZO, A ESPINOSA

Institution: University of Castilla-La Mancha

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2084931118

FWCI: 5.027

Cites: 37

Cited by: 210

Related to: 10