Effects of the treatment with oak chips on color-related phenolics, volatile composition, and sensory profile of red wines: the case of Aglianico and Montepulciano
Crossref DOI link: https://doi.org/10.1007/s00217-015-2583-y
Published Online: 2015-11-16
Published Print: 2016-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Baiano, Antonietta
De Gianni, Antonio
Mentana, Annalisa
Quinto, Maurizio
Centonze, Diego
Del Nobile, Matteo Alessandro
Text and Data Mining valid from 2015-11-16