Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols

  1. Alonso, Á.M.
  2. Castro, R.
  3. Rodríguez, M.C.
  4. Guillén, D.A.
  5. Barroso, C.G.
Zeitschrift:
Food Research International

ISSN: 0963-9969

Datum der Publikation: 2004

Ausgabe: 37

Nummer: 7

Seiten: 715-721

Art: Artikel

DOI: 10.1016/J.FOODRES.2004.03.007 GOOGLE SCHOLAR
Datenquelle: Scopus