C: FOOD CHEMISTRY
Impact of Processing Parameters on the Phenolic Profile of Wines Produced from Hybrid Red Grapes Maréchal Foch, Corot noir, and Marquette
Version of Record online: 2 APR 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 5, pages C696–C702, May 2013
How to Cite
Manns, D. C., Coquard Lenerz, C. T. M. and Mansfield, A. K. (2013), Impact of Processing Parameters on the Phenolic Profile of Wines Produced from Hybrid Red Grapes Maréchal Foch, Corot noir, and Marquette. Journal of Food Science, 78: C696–C702. doi: 10.1111/1750-3841.12108
- Issue online: 6 MAY 2013
- Version of Record online: 2 APR 2013
- Manuscript Accepted: 9 FEB 2013
- Manuscript Received: 13 DEC 2012
- USDA Specialty Crops Research Initiative (SCRI)
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