[1]
Tavares, M., Jordão, A. and Ricardo-da-Silva, J. 2017. Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile. OENO One. 51, 3 (Sep. 2017), 329. DOI:https://doi.org/https://doi.org/10.20870/oeno-one.2017.51.4.1832.