| Predicate |
Object |
| contentType |
Journal Article |
| endingPage |
802 |
| issn |
1438-2377
1438-2385 |
| issueIdentifier |
5 |
| pageRange |
789-802 |
| publicationName |
European Food Research and Technology |
| startingPage |
789 |
| bibliographicCitation |
Soto Vázquez E, Río Segade S, Orriols Fernández I. Effect of the winemaking technique on phenolic composition and chromatic characteristics in young red wines. European Food Research and Technology. 2010 Jul 22;231(5):789–802. doi: 10.1007/s00217-010-1332-5. |
| creator |
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_33c730cb535b2d09c935191ef9128556
http://rdf.ncbi.nlm.nih.gov/pubchem/author/ORCID_0000-0002-9617-0017
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_4cf22a249da1753f45899dfd493f1f7e |
| date |
2010-07-22^^<http://www.w3.org/2001/XMLSchema#date> |
| identifier |
https://doi.org/10.1007/s00217-010-1332-5 |
| isPartOf |
https://portal.issn.org/resource/ISSN/1438-2385
https://portal.issn.org/resource/ISSN/1438-2377
http://rdf.ncbi.nlm.nih.gov/pubchem/journal/21746 |
| language |
English |
| source |
https://www.crossref.org/
https://scigraph.springernature.com/ |
| title |
Effect of the winemaking technique on phenolic composition and chromatic characteristics in young red wines |