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

The authors haven't finished explaining this publication. If you are the author, sign in to claim or explain your work.

Read Publication

http://dx.doi.org/10.1016/j.foodchem.2005.03.030

The following have contributed to this page: Juan C Mejuto