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.
Journal:
Food Research International

ISSN: 0963-9969

Year of publication: 2004

Volume: 37

Issue: 7

Pages: 715-721

Type: Article

DOI: 10.1016/J.FOODRES.2004.03.007 GOOGLE SCHOLAR
Data source: Scopus