Work

Color and Phenolic Compounds of a Young Red Wine. Influence of Wine-Making Techniques, Storage Temperature, and Length of Storage Time

Year: 2000

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf9902548

Authors: E. Gómez-Plaza, R. Gil-Muñoz, J. M. López-Roca, A. Martínez

Institution: Universidad de Murcia

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2015480073

FWCI: 6.781

Cites: 10

Cited by: 123

Related to: 10