Changes in the Polyphenolic and Volatile Contents of "Fino" Sherry Wine Exposed to Ultraviolet and Visible Radiation during Storage

  1. Benítez, P.
  2. Castro, R.
  3. García Barroso, C.
Zeitschrift:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Datum der Publikation: 2003

Ausgabe: 51

Nummer: 22

Seiten: 6482-6487

Art: Artikel

DOI: 10.1021/JF030223J GOOGLE SCHOLAR
Datenquelle: Scopus