Influence of different maceration time and temperatures on total phenols, colour and sensory properties of Cabernet Sauvignon wines. [electronic resource]

By: Contributor(s): Producer: 20140206Description: 523-33 p. digitalISSN:
  • 1082-0132
Subject(s): Online resources: In: Food science and technology international = Ciencia y tecnologia de los alimentos internacional vol. 19
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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