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.
Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Ano de publicación: 2003

Volume: 51

Número: 22

Páxinas: 6482-6487

Tipo: Artigo

DOI: 10.1021/JF030223J GOOGLE SCHOLAR
Fonte de datos: Scopus