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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 ORCID, 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.
This paper was not found in any repository, but could be made available legally by the author.

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