Role of anthocyanin traits on the impact of oenological tannins addition in the first stage of red winegrape skin simulated maceration
- Paissoni, M.A.
- Río Segade, S.
- Carrero-Carralero, C.
- Montanini, C.
- Giacosa, S.
- Rolle, L.
Revista:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Ano de publicación: 2020
Volume: 320
Tipo: Artigo