论文信息 - Phenolic Compounds and Color Stability of Red Wines: Effect of Skin Maceration Time - 字舞流文

Phenolic Compounds and Color Stability of Red Wines: Effect of Skin Maceration Time

J. López-Roca | R. Gil-Muñoz | E. Gómez‐Plaza | A. Martínez-Cutillas | J. I. Férnandez-Férnandez