Changes in the polyphenolic and volatile content of “Fino”...

European Food Research and Technology 2006 / 02 Vol. 222; Iss. 3-4

Changes in the polyphenolic and volatile content of “Fino” Sherry wine exposed to high temperature and ultraviolet and visible radiation

Patricia Benítez, Remedios Castro, Ramón Natera, Carmelo García Barroso
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Volume:
222
Language:
english
Pages:
8
DOI:
10.1007/s00217-005-0126-7
Date:
February, 2006
File:
PDF, 282 KB
english, 2006
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