- Title
- Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
- Creators
- L. Federico Casassa - Wine Research Center, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), Luján de Cuyo, 5507 Mendoza, Argentina, School of Food Science, Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, Washington 99350-8694; emailJames F Harbertson - School of Food Science, Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, Washington 99350-8694; email
- Publication Details
- Annual review of food science and technology, Vol.5(1), pp.83-109
- Academic Unit
- Food Science, School of
- Identifiers
- 99900546517701842
- Language
- English
- Resource Type
- Journal article
Journal article
Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
Annual review of food science and technology, Vol.5(1), pp.83-109
02/28/2014
Handle:
https://hdl.handle.net/2376/101711
PMID: 24422589
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