Effects of skincontact and settling on the level of the C18:2, C18:3 fatty acids and C6 compounds in Burgundy Chardonnay musts and wines

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Bibliographic Details
Published in:Food quality and preference 1995, Vol.6 (1), p.35-41
Main Authors: FERREIRA, B, HORY, C, BARD, M. H, TAISANT, C, OLSSON, A, LE FUR, Y
Format: Article
Language:English
Subjects:
Biological and medical sciences
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Wines and vinegars
Online Access:Get full text
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ISSN:0950-3293
1873-6343