Changes in the polyphenolic and volatile content of "fino" Sherry wine exposed to high temperature and ultraviolet and visible radiation

  1. Benítez, P.
  2. Castro, R.
  3. Natera, R.
  4. Barroso, C.G.
Zeitschrift:
European Food Research and Technology

ISSN: 1438-2377

Datum der Publikation: 2006

Ausgabe: 222

Nummer: 3-4

Seiten: 302-309

Art: Artikel

DOI: 10.1007/S00217-005-0126-7 GOOGLE SCHOLAR
Datenquelle: Scopus