Sensory Quality Control of Young vs. Aged Sweet Wines Obtained by the Techniques of Both Postharvest Natural Grape Dehydration and Fortification with Spirits During Vinification

  1. González-Álvarez, M.
  2. Noguerol-Pato, R.
  3. González-Barreiro, C.
  4. Cancho-Grande, B.
  5. Simal-Gándara, J.
Revista:
Food Analytical Methods

ISSN: 1936-9751,  1936-976X

Any de publicació: 2013

Volum: 6

Número: 1

Pàgines: 289-300

Tipus: Article

DOI: 10.1007/S12161-012-9433-3 GOOGLE SCHOLAR
Font de les dades: Scopus