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Phenolic Content of Blends of Tempranillo with Graciano or Cabernet Sauvignon Wines Produced in Spain

2006

María Monagas | Verónica Núñez | Begoña Bartolomé | Carmen Gómez-Cordovés


Bibliographic information
Publisher
University of Zagreb
Other Subjects
Graciano and cabernet sauvignon; Tempranillo; Grape seeds and skins; Food processing and manufacture; Wine blends; Bottle ageing
Language
English
Type
Journal Article
Source
Food Technology and Biotechnology, Vol 44, Iss 4, Pp 507-513 (2006)

2022-09-15
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