The Influence of prefermentative addition of gallic acid on the phenolic composition and chromatic characteristics of cabernet sauvingnon wines / Yue Liu ... [et al.].

Contributor(s): Liu, Yue [author.]Call Number: ARTICLE (Eng) Material type: ArticleArticleSubject(s): Gallic acid | Phenolic acids | Wine and wine making In: Journal of Food Science 81 (7) 2016 : C1669-C1678
No physical items for this record

YS2017 M04

There are no comments on this title.

to post a comment.