DigitalCommons@CalPoly
metadata only
Chemical and Sensory Consequences of Oxidative and Reductive Handling of White Wines
Conceptio Open Archive
Analyze & explore related research in Conceptio
Connect this record directly into your research workflow or AI agent. Explore citations across open repositories, query full text, and export structured proof bundles.
This document is indexed with metadata only: full text is not available in the archive for this record. Open the official source ↗
Related documents
- Contribution of Wine Components on Hydroxytyrosol Body Concentrations and Biological Effects#837074
- Bioavailability of Red Wine Anthocyanins#1095002
- Understanding the meaning and structure of tannin descriptors employed by wine experts#172982
- Different application dosages of a specific inactivated dry yeast (SIDY): Effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines#948753
- Effect of mannoproteins on red wine colour stability: new insights from collaborative OIV work#142549
Record · ID 350167
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Bring this data into your agent: Connect via MCP or API · 20 free credits to start · no card required
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive