Published in
Elsevier, Food Chemistry, 1(136), p. 224-236, 2013
DOI: 10.1016/j.foodchem.2012.07.110
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Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines
Journal article published in 2013 by
Miguel Angel Pedroza,
Manuel Carmona 
,
Gonzalo Luis Alonso,
Maria Rosario Salinas,
Amaya Zalacain
,
Gonzalo Luis Alonso,
Maria Rosario Salinas,
Amaya Zalacain
This paper was not found in any repository, but could be made available legally by the author.
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