Avizcuri, José-Miguel <br/><br/>
Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage.  [electronic resource] 

 -  Food chemistry  Dec 2016 
 - 123-134 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2016.06.050  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anthocyanins--analysis<br/>Color<br/>Food Handling<br/>Food Storage<br/>Oxygen<br/>Polyphenols--analysis<br/>Wine--analysis