Concepedia

Publication | Closed Access

Effect of aging time, dosage and toasting level of oak chips on the color parameters, phenolic compounds and antioxidant activity of red wines (var. Fetească neagră)

DOI

25

Citations

25

References

2016

Year

Georgiana-Diana Dumitriu, Nieves López de Lerma, Valeriu V. Cotea, Cătălin Zamfir, Rafael A. Peinado
European Food Research and Technology

References

YearCitations

Page 1