Colour-related phenolics, volatile composition, and sensory profile of Nero di Troia wines treated with oak chips or by micro-oxygenation
Crossref DOI link: https://doi.org/10.1007/s00217-016-2662-8
Published Online: 2016-02-27
Published Print: 2016-10
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 2016-02-27