Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures
- Li, S.-Y.
- Zhao, P.-R.
- Ling, M.-Q.
- Qi, M.-Y.
- García-Estévez, I.
- Escribano-Bailón, M.T.
- Chen, X.-J.
- Shi, Y.
- Duan, C.-Q.
Revista:
Food Research International
ISSN: 1873-7145, 0963-9969
Any de publicació: 2020
Volum: 130
Tipus: Article