Differences in anthocyanin extractability from grapes to wines according to variety

Autor:	Romero-Cascales, I., Ortega-Regules, A., López-Roca, J. M., José Ignacio Fernández, Gómez-Plaza, E.
Předmět:	Horticulture Food Science
Zdroj:	Scopus-Elsevier
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52dcf27e926e74527aaa0b4c12fc93d8 http://www.scopus.com/inward/record.url?eid=2-s2.0-26444524449&partnerID=MN8TOARS Zobrazit plný text záznamu