Influence of the type of Sherry wine and the length of time of the seasoning on phenolic and furanic compounds and CIEL*a*b* parameters of Brandies de Jerez

  1. Guerrero-Chanivet, M.
  2. García-Moreno, M.V.
  3. Valcárcel-Muñoz, M.J.
  4. Guillén-Sánchez, D.A.
Aldizkaria:
LWT

ISSN: 0023-6438

Argitalpen urtea: 2024

Alea: 194

Mota: Artikulua

DOI: 10.1016/J.LWT.2024.115815 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus