Grape seed removal: effect on phenolics, chromatic and organoleptic characteristics of red wine
Version of Record online: 22 JUL 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 1, pages 34–41, January 2014
How to Cite
Bautista-Ortín, A. B., Busse-Valverde, N., López-Roca, J. M., Gil-Muñoz, R. and Gómez-Plaza, E. (2014), Grape seed removal: effect on phenolics, chromatic and organoleptic characteristics of red wine. International Journal of Food Science & Technology, 49: 34–41. doi: 10.1111/ijfs.12270
- Issue online: 16 DEC 2013
- Version of Record online: 22 JUL 2013
- Manuscript Accepted: 24 JUN 2013
- Manuscript Received: 27 FEB 2013
- Ministerio de Ciencia e Innovación. Grant Number: AGL2009-12503
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