Skip to main content



The evolution of phenolic compounds in red wine during post-fermentation maturation :correlation with perceived astringency and bitterness /by Maureen Frances Qualia.

Page 1

1 of 83
Page Flip View  
you wish to report:


...
Select the collections to add or remove from your search
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
 
OK