Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part I: BRS Rúbea and BRS Cora
| Autor: | de Castilhos, Maurício Bonatto Machado, Corrêa, Odinéli Louzada dos Santos, Zanus, Mauro Celso, Maia, João Dimas Garcia, Gómez-Alonso, Sérgio, García-Romero, Esteban, Del Bianchi, Vanildo Luiz, Hermosín-Gutiérrez, Isidro |
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| Zdroj: | In Food Research International September 2015 75:374-384 |
| Databáze: | ScienceDirect |
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