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.
Revue:
European Food Research and Technology

ISSN: 1438-2377

Année de publication: 2006

Volumen: 222

Número: 3-4

Pages: 302-309

Type: Article

DOI: 10.1007/S00217-005-0126-7 GOOGLE SCHOLAR
La source de données: Scopus