Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climate
Version of Record online: 7 MAR 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 8, pages 1886–1892, August 2014
How to Cite
Cejudo-Bastante, M. J., Gordillo, B., Hernanz, D., Escudero-Gilete, M. L., González-Miret, M. L. and Heredia, F. J. (2014), Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climate. International Journal of Food Science & Technology, 49: 1886–1892. doi: 10.1111/ijfs.12523
- Issue online: 14 JUL 2014
- Version of Record online: 7 MAR 2014
- Manuscript Accepted: 22 JAN 2014
- Manuscript Received: 21 OCT 2013
- Consejería de Innovación, Ciencia y Empresa (Junta de Andalucía, Spain). Grant Number: P-10-AGR-06331
- Ministerio de Ciencia y Tecnología. Grant Number: AGL2003-02972
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