Effect of aging time, dosage and toasting level of oak chips on the color parameters, phenolic compounds and antioxidant activity of red wines (var. Fetească neagră)

MARÍA DE LAS NIEVES LÓPEZ DE LERMA EXTREMERARAFAEL PEINADO AMORES2026-01-292026-01-29201610.1007/s00217-016-2714-02-s2.0-84973135866https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/27137BiochemistryBiotechnologyChemistry (all)Food ScienceIndustrial and Manufacturing EngineeringBiochemistryBiotechnologyChemistry (all)Food ScienceIndustrial and Manufacturing EngineeringEffect of aging time, dosage and toasting level of oak chips on the color parameters, phenolic compounds and antioxidant activity of red wines (var. Fetească neagră)research article