Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage

Autor: FERREIRA GONZÁLEZ, VICENTE; Fernández Zurbano, PurificaciónAvizcuri Inac, José MiguelEchávarri Granado, José FedericoSáenz Navajas, María Pilar

Tipo de documento: Artículo de revista

Revista: Food Chemistry. ISSN: 0308-8146. Año: 2016. Número: 15. Volumen: 213. Páginas: 123-134.

doi 10.1016/j.foodchem.2016.06.050

SCIMAGO (datos correspondientes al año 2014):
SJR:
1,42  SNIP: 1,93 

CIRC: GRUPO A - EXCELENCIA

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