Colour and phenolic compounds in sweet red wines from Merlot and Tempranillo grapes chamber-dried under controlled conditions

ANA MÁRQUEZ VALLEMARIA AZAHARA LÓPEZ TOLEDANOMARÍA PÉREZ SERRATOSAJULIETA MÉRIDA GARCÍA2026-01-292026-01-29201210.1016/j.foodchem.2011.07.0102-s2.0-80051781628https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/23344Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceColour and phenolic compounds in sweet red wines from Merlot and Tempranillo grapes chamber-dried under controlled conditionsresearch article