Standardisation of the chromatic characteristics of sobretablas wine macerates obtained by an accelerated ageing technique using heating and oak shavings
- 30 April 2000
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 69 (1), 47-54
- https://doi.org/10.1016/s0308-8146(99)00235-6
Abstract
No abstract availableKeywords
Funding Information
- Ministerio de Educación, Cultura y Deporte
- Comisión Interministerial de Ciencia y Tecnología
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