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Study of colour and phenolic compounds in two models of oxidative ageing for sherry type white wines

Study of colour and phenolic compounds in two models of oxidative ageing for sherry type white wines

Antonio F. Ortega; Manuel Mayen; Manuel Medina

作者Antonio F. Ortega; Manuel Mayen; Manuel Medina
卷第19卷
期第10期
印刷ISSN0956-7135
文件大小416.14KB
发表时间2008
DOI10.1016/j.foodcont.2007.09.008

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