Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices.
Giacosa S, Parpinello GP, Río Segade S, Ricci A, Paissoni MA, Curioni A, Marangon M, Mattivi F, Arapitsas P, Moio L, Piombino P, Ugliano M, Slaghenaufi D, Gerbi V, Rolle L, Versari A.
Giacosa S, et al. Among authors: rolle l.
Food Res Int. 2021 May;143:110277. doi: 10.1016/j.foodres.2021.110277. Epub 2021 Mar 9.
Food Res Int. 2021.
PMID: 33992377