Changes in Color and Odorant Compounds during Oxidative Aging of Pedro Ximenez Sweet Wines-Reference-Cited by-同舟云学术

Changes in Color and Odorant Compounds during Oxidative Aging of Pedro Ximenez Sweet Wines

Published:2007-04-03 Issue:9 Volume:55 Page:3592-3598
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chaves Margarita¹,Zea Luis¹,Moyano Lourdes¹,Medina Manuel¹

Affiliation:

1. Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Campus de Rabanales, Edificio C-3, 14014 Cordoba, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf063506v

Reference44 articles.

1. Casas, J. Descripcion resumida de la técnica enológica de los vinos de Jerez.III Jornadas Universitarias Sobre el Jerez; University of Cadiz Press: Cadiz, Spain, 1985; pp 333−361.

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