Published in
Elsevier, Food Chemistry, (221), p. 1197-1205
DOI: 10.1016/j.foodchem.2016.11.039
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Cooking impact in color, pigments and volatile composition of grapevine leaves ( Vitis vinifera L. var. Malvasia Fina and Touriga Franca)
Journal article published in 2017 by
Adriano Lima,
José Alberto Pereira,
Ilton Baraldi 
,
Ricardo Malheiro
,
Ricardo Malheiro
This paper is available in a repository.
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