Effect of different winemaking technologies on phenolic composition in Tinta Miúda red wines.

Sun B, Spranger I, Roque-do-Vale F, Leandro C, Belchior P

DOI: 10.1021/jf010661v
Published: 2001 Dec
Container: Journal of agricultural and food chemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1021/jf010661v,
  title = {Effect of different winemaking technologies on phenolic composition in Tinta Miúda red wines.},
  author = {Sun B and Spranger I and Roque-do-Vale F and Leandro C and Belchior P},
  year = {2001},
  journal = {Journal of agricultural and food chemistry},
  doi = {10.1021/jf010661v},
  url = {https://doi.org/10.1021/jf010661v}
}

RIS

TY  - JOUR
TI  - Effect of different winemaking technologies on phenolic composition in Tinta Miúda red wines.
AU  - Sun B
AU  - Spranger I
AU  - Roque-do-Vale F
AU  - Leandro C
AU  - Belchior P
PY  - 2001
JO  - Journal of agricultural and food chemistry
DO  - 10.1021/jf010661v
UR  - https://doi.org/10.1021/jf010661v
ER  -

APA

B, S., I, S., F, R., C, L., & P, B. (2001). Effect of different winemaking technologies on phenolic composition in Tinta Miúda red wines.. Journal of agricultural and food chemistry. https://doi.org/10.1021/jf010661v

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pubmed · retrieved 2026-09-26T00:26:20.143Z