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.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Année de publication: 2002

Volumen: 50

Número: 26

Pages: 7556-7563

Type: Article

DOI: 10.1021/JF020271O GOOGLE SCHOLAR
La source de données: Scopus