Parpinello, Giuseppina Paola <br/><br/>
Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems.  [electronic resource] 

 -  Food chemistry  Jun 2019 
 - 499-507 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2019.01.073  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adult<br/>Aged<br/>Anthocyanins--analysis<br/>Cinnamates--analysis<br/>Color<br/>Farms<br/>Female<br/>Flavonols--analysis<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Italy<br/>Male<br/>Middle Aged<br/>Odorants--analysis<br/>Organic Agriculture<br/>Phenols--analysis<br/>Vitis<br/>Wine--analysis