Ozone-induced changes in the skin flavanol composition of red winegrapes during dehydration

• S. Río Segade ^[1] ; A.B. Bautista-Ortín ^[2] ; M.A. Paissoni ^[1] ; S. Giacosa ^[1] ; V. Gerbi ^[1] ; L. Rolle ^[1] ; E. Gómez-Plaza ^[2]
  1. [1] Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
  2. [2] Department of Food Science and Technology, 30071 Murcia, Spain
• Localización: Abstracts Book: International Congress on Grapevine and Wine Sciences, 2018, pág. 227
• Idioma: inglés
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  • Texto Completo Libro (pdf)