Effect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines.
- DOI
- 10.1007/s13197-022-05531-z
- Published
- 2022 Aug
- Container
- Journal of food science and technology
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1007/s13197-022-05531-z,
title = {Effect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines.},
author = {Barros APA and Silva IS and Correa LC and Biasoto ACT},
year = {2022},
journal = {Journal of food science and technology},
doi = {10.1007/s13197-022-05531-z},
url = {https://doi.org/10.1007/s13197-022-05531-z}
}RIS
TY - JOUR TI - Effect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines. AU - Barros APA AU - Silva IS AU - Correa LC AU - Biasoto ACT PY - 2022 JO - Journal of food science and technology DO - 10.1007/s13197-022-05531-z UR - https://doi.org/10.1007/s13197-022-05531-z ER -
APA
APA, B., IS, S., LC, C., & ACT, B. (2022). Effect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines.. Journal of food science and technology. https://doi.org/10.1007/s13197-022-05531-z
Source records
- pubmed · retrieved 2026-09-26T00:02:02.077Z