Influence of wine-making protocol and fining agents on the evolution of the anthocyanin content, colour and general organoleptic quality of Vinhão wines

  • J.J. Castillo-Sánchez, J.C. Mejuto, J. Garrido, S. García-Falcón
  • Food Chemistry, July 2006, Elsevier
  • DOI: 10.1016/j.foodchem.2005.03.030

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The following have contributed to this page: Juan C Mejuto