Effect of Oxidation on Color Parameters, Tannins, and Sensory Characteristics of Sangiovese Wines

AuthID
 P-00V-C07
7
Author(s)
Rinaldi, A
·
Picariello, L
·
Moio, L
·
Gambuti, A
Tipo de Documento
Article in Press
Year published
2021
Publicado
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 247, Número: 12, Páginas: 2977-2991 (15)
Indexing
Wos®
Scopus®
Crossref®11
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85113648840
Wos: WOS:000690361600001
Source Identifiers
ISSN: 1438-2377
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