Rubio Bretón, M. P., Garde-Cerdán, T., & Martínez García, J. (2018). Use of Oak Fragments during the Aging of Red Wines. Effect on the Phenolic, Aromatic, and Sensory Composition of Wines as a Function of the Contact Time with the Wood.
Citación estilo ChicagoRubio Bretón, María Pilar, Teresa Garde-Cerdán, y Juana Martínez García. Use of Oak Fragments During the Aging of Red Wines. Effect On the Phenolic, Aromatic, and Sensory Composition of Wines As a Function of the Contact Time With the Wood. 2018.
Cita MLARubio Bretón, María Pilar, Teresa Garde-Cerdán, y Juana Martínez García. Use of Oak Fragments During the Aging of Red Wines. Effect On the Phenolic, Aromatic, and Sensory Composition of Wines As a Function of the Contact Time With the Wood. 2018.