Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration-Reference-Cited by-同舟云学术

Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration

Published:2007-03 Issue:1 Volume:79 Page:271-278
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Gómez-Míguez Manuela,González-Miret M. Lourdes,Heredia Francisco J.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

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5. CIE (1986). Colorimetry, 2nd ed.; Publication 15.2; CIE: Vienna, Austria.

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