Evolution of resveratrol and piceid contents during the industrial winemaking process of sherry wine

  1. Roldán, A.
  2. Palacios, V.
  3. Caro, I.
  4. Pérez, L.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561,  1520-5118

Année de publication: 2010

Volumen: 58

Número: 7

Pages: 4268-4273

Type: Article

DOI: 10.1021/JF9038666 GOOGLE SCHOLAR
La source de données: Scopus