2001•Unpublished venueRequires access

The effect of the mannoproteins in the stability of the colour intensity in red wines made with grapes of variety Monastrell

José Garijo, M. Rosario Salinas, Francisco Pardo

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Key concepts: Variety (cybernetics), Chemistry, Food science, Intensity (physics), Mathematics, Physics, Optics, Statistics

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The effect of the mannoproteins in the stability of the colour intensity in red wines made with grapes of variety Monastrell — Research Paper | ScholarLens