Comparison of the evolution of low molecular weight phenolic compounds in typical Sherry wines: Fino, Amontillado, and Oloroso

  1. Valme García Moreno, M.
  2. García Barroso, C.
Journal:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Year of publication: 2002

Volume: 50

Issue: 26

Pages: 7556-7563

Type: Article

DOI: 10.1021/JF020271O GOOGLE SCHOLAR
Data source: Scopus