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.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Argitalpen urtea: 2002

Alea: 50

Zenbakia: 26

Orrialdeak: 7556-7563

Mota: Artikulua

DOI: 10.1021/JF020271O GOOGLE SCHOLAR
Datuen iturria: Scopus