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Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine.
Picariello, Luigi; Rinaldi, Alessandra; Forino, Martino; Errichiello, Francesco; Moio, Luigi; Gambuti, Angelita.
Afiliación
  • Picariello L; Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples "Federico II", Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy.
  • Rinaldi A; Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples "Federico II", Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy.
  • Forino M; Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France.
  • Errichiello F; Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples "Federico II", Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy.
  • Moio L; Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples "Federico II", Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy.
  • Gambuti A; Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples "Federico II", Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy.
Molecules ; 25(20)2020 Oct 10.
Article en En | MEDLINE | ID: mdl-33050381
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Taninos / Vino Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2020 Tipo del documento: Article País de afiliación: Italia
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Taninos / Vino Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2020 Tipo del documento: Article País de afiliación: Italia