Phenolic compounds and colour stability of Vinhão wines: Influence of wine-making protocol and fining agents

  • J.X. Castillo-Sánchez, M.S. García-Falcón, J. Garrido, E. Martínez-Carballo, L.R. Martins-Dias, X.C. Mejuto
  • Food Chemistry, January 2008, Elsevier
  • DOI: 10.1016/j.foodchem.2007.04.069

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http://dx.doi.org/10.1016/j.foodchem.2007.04.069

The following have contributed to this page: Juan C Mejuto and Jesus Simal-Gandara