Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation
- Martínez-Gil, A.M.
- del Alamo-Sanza, M.
- Nevares, I.
- Sánchez-Gómez, R.
- Gallego, L.
Aldizkaria:
Food Research International
ISSN: 1873-7145, 0963-9969
Argitalpen urtea: 2020
Alea: 128
Mota: Artikulua