Role of anthocyanin traits on the impact of oenological tannins addition in the first stage of red winegrape skin simulated maceration

  1. Paissoni, M.A.
  2. Río Segade, S.
  3. Carrero-Carralero, C.
  4. Montanini, C.
  5. Giacosa, S.
  6. Rolle, L.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072 0308-8146

Datum der Publikation: 2020

Ausgabe: 320

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2020.126633 GOOGLE SCHOLAR