Effect of aging time, dosage and toasting level of oak chips on the color parameters, phenolic compounds and antioxidant activity of red wines (var. Fetească neagră)

Georgiana-Diana Dumitriu("Ion Ionescu de la Brad" Iasi University of Life Sciences), Rafael A. Peinado(University of Córdoba), Valeriu V. Cotea("Ion Ionescu de la Brad" Iasi University of Life Sciences), Cătălin Zamfir("Ion Ionescu de la Brad" Iasi University of Life Sciences), Nieves López de Lerma(University of Córdoba)
European Food Research and Technology
May 30, 2016
10.1007/s00217-016-2714-0
Cited by 26

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