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.
Journal:
European Food Research and Technology

ISSN: 1438-2377

Year of publication: 2006

Volume: 222

Issue: 3-4

Pages: 302-309

Type: Article

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