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.
Revista:
Journal of Food Composition and Analysis

ISSN: 0889-1575

Ano de publicación: 2009

Volume: 22

Número: 3

Páxinas: 204-211

Tipo: Artigo

DOI: 10.1016/J.JFCA.2008.09.006 GOOGLE SCHOLAR