Maza, M. A., Martínez, J. M., Cebrián, G., Sánchez-Gimeno, A. C., Camargo, A., Álvarez, I., & Raso, J. (2020). Evolution of polyphenolic compounds and sensory properties of wines obtained from grenache grapes treated by pulsed electric fields during aging in bottles and in oak barrels.
Citación estilo ChicagoMaza, Marcos A., Juan Manuel Martínez, Guillermo Cebrián, Ana Cristina Sánchez-Gimeno, Alejandra Camargo, Ignacio Álvarez, y Javier Raso. Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained From Grenache Grapes Treated By Pulsed Electric Fields During Aging in Bottles and in Oak Barrels. 2020.
Cita MLAMaza, Marcos A., et al. Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained From Grenache Grapes Treated By Pulsed Electric Fields During Aging in Bottles and in Oak Barrels. 2020.