Raposo, Rafaela <br/><br/>
Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality.  [electronic resource] 

 -  Food chemistry  Mar 2018 
 - 453-460 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2017.09.111  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anthocyanins--analysis<br/>Color<br/>Food Additives--analysis<br/>Humans<br/>Phenols--analysis<br/>Plant Shoots--chemistry<br/>Quality Control<br/>Sulfur Dioxide--analysis<br/>Taste<br/>Vitis--chemistry<br/>Wine--analysis