The influence of oak wood chips, micro-oxygenation treatment, and grape variety on colour, and anthocyanin and phenolic composition of red wines

  1. Pérez-Magariño, S.
  2. Ortega-Heras, M.
  3. Cano-Mozo, E.
  4. González-Sanjosé, M.L.
Revue:
Journal of Food Composition and Analysis

ISSN: 0889-1575

Année de publication: 2009

Volumen: 22

Número: 3

Pages: 204-211

Type: Article

DOI: 10.1016/J.JFCA.2008.09.006 GOOGLE SCHOLAR