| 000 | 01128 a2200337 4500 | ||
|---|---|---|---|
| 005 | 20250517172555.0 | ||
| 264 | 0 | _c20171117 | |
| 008 | 201711s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2017.07.037 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aEscott, Carlos | |
| 245 | 0 | 0 |
_aFormation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts. _h[electronic resource] |
| 260 |
_bFood chemistry _cJan 2018 |
||
| 300 |
_a975-983 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aCatechin |
| 650 | 0 | 4 | _aFermentation |
| 650 | 0 | 4 | _aPolyphenols |
| 650 | 0 | 4 | _aVitis |
| 650 | 0 | 4 | _aWine |
| 650 | 0 | 4 | _aYeasts |
| 700 | 1 | _aDel Fresno, Juan Manuel | |
| 700 | 1 | _aLoira, Iris | |
| 700 | 1 | _aMorata, Antonio | |
| 700 | 1 | _aTesfaye, Wendu | |
| 700 | 1 | _aGonzález, María Del Carmen | |
| 700 | 1 | _aSuárez-Lepe, José Antonio | |
| 773 | 0 |
_tFood chemistry _gvol. 239 _gp. 975-983 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2017.07.037 _zAvailable from publisher's website |
| 999 |
_c27529707 _d27529707 |
||