Phenolic substances in grapes and wine
Subtitle: and their significance
By: [by] Vernon L. Singleton [and] Paul Esau.
Contributors: Esau, Paul, joint author.
Series: Advances in food research.; 1
Publisher: Academic Press
Published: 1969
Place of publication: New York
Language: eng
Number of pages: 282
Subjects: Grapes.; Wine and wine making.; Phenols.
Notes: Bibliography: p. 209-261.