Polysaccharides determination in red wines. Interactions with phenolic compounds
Peyron, D. (Universite de Dijon (France). Institut Universitaire de la Vigne et du Vin, Laboratoire d'Oenologie), Boukharta, M, Cuby, A, Feuillat, M
Published in Sciences des aliments (1993)
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Published in Sciences des aliments (1993)
Journal Article
Influence of ageing techniques of Burgundy wines on their content in phenolic compounds [new oak wood barrels, red wines]
Peyron, D. (Universite de Dijon (France). UER de Sciences, Laboratoire d'Oenologie), Feuillat, M, Pailley, A
Published in Sciences des aliments (1984)
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Published in Sciences des aliments (1984)
Journal Article