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Cited article:

Effect of the addition of different types of oenological commercial tannins on phenolic and sensorial red wine characteristics evolution

António M. Jordão, Sara Muxagata, Luísa Fontes, Ana C. Correia, Fernando M. Nunes, Fernanda Cosme

BIO Web of Conferences, 7 (2016) 02032

Published online: 2016-10-26

DOI: https://doi.org/10.1051/bioconf/20160702032

This article has been cited by the following article(s):

Unravelling the scientific research on grape and wine phenolic compounds: a bibliometric study

Jose Luis Aleixandre-Tudo, Lourdes Castelló-Cogollos, Jose Luis Aleixandre and Rafael Aleixandre-Benavent
Scientometrics 119 (1) 119 (2019)
https://doi.org/10.1007/s11192-019-03029-8