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.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Argitalpen urtea: 2003

Alea: 51

Zenbakia: 22

Orrialdeak: 6482-6487

Mota: Artikulua

DOI: 10.1021/JF030223J GOOGLE SCHOLAR
Datuen iturria: Scopus