Evolution of phenolic acids and aldehydes during the...

European Food Research and Technology 1986 / 05 Vol. 182; Iss. 5

Evolution of phenolic acids and aldehydes during the different production process of “Fino” Sherry wine

Carmelo García Barroso, Rafael Cela Torrijos, J. A. Pérez-Bustamante
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Volume:
182
Language:
english
Pages:
6
DOI:
10.1007/bf01844237
Date:
May, 1986
File:
PDF, 526 KB
english, 1986
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