Effect of different pre-fermentation treatments on polyphenols, color, and volatile compounds of three wine varieties

No abstract is available for this paper.

• Publication year

  2016

• Venue

  Food Science and Biotechnology

• Publication date

  2016-06-30

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1007/s10068-016-0127-2PMID 30263331PMCID PMC6049175
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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