Long-term effects of different starter yeasts on colour and natural antioxidant power of red wines

Articolo
Data di Pubblicazione:
2021
Citazione:
Long-term effects of different starter yeasts on colour and natural antioxidant power of red wines / Caridi, A., Romeo, R., De Bruno, A., Masaneo, C., Poiana, M.. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2377. - 247:9(2021), pp. 2391-2398. [10.1007/s00217-021-03800-3]
Tipologia CRIS:
1.1 Articolo in rivista
Elenco autori:
Autori di Ateneo:
Link alla scheda completa:
https://iris.unirc.it/handle/20.500.12318/105076
Link al Full Text:
Pubblicato in:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Journal