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Abstract
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|---|---|
| Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines | |
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International
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Si |
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JCR
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Si |
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Title
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Food Chemistry |
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ISBN
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0308-8146 |
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Impact factor JCR
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3,655 |
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Impact info
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Datos JCR del año 2011 |
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Volume
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148 |
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http://dx.doi.org/10.1016/j.foodc |
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Journal number
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|
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From page
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268 |
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To page
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275 |
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Month
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SIN MES |
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Ranking
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