Changes in the Polyphenolic and Volatile Contents of “Fino” Sherry Wine Exposed to Ultraviolet and Visible Radiation during Storage
Author:
Affiliation:
1. Analytical Chemistry Department, Faculty of Sciences, University of Cádiz, Pol. Rio San Pedro s/n, P.O. Box 40, E-11510 Puerto Real, Cádiz, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf030223j
Reference25 articles.
1. Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines
2. Isolation and identification of odorants generated in wine during its oxidation: a gas chromatography-olfactometric study
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