Changes in Phenolic Compounds and Browning during Biological Aging of Sherry-Type Wine-Reference-Cited by-同舟云学术

Changes in Phenolic Compounds and Browning during Biological Aging of Sherry-Type Wine

Published:1997-05-01 Issue:5 Volume:45 Page:1682-1685
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Barón R.¹,Mayén M.¹,Mérida J.¹,Medina M.¹

Affiliation:

1. Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Avda San Alberto Magno s/n, E-14004 Cordoba, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960808w

Reference24 articles.

1. Bourzeix, M.; Weyland, D.; Heredia, N. Etude des catéchines et des procianidols de la grape de raisin, du vin et d'autres derivés de la vigne. (A study of the catechins and procyanidins of grape clusters, wine and other by-products of the vine.)Bull.O. I.V.1986,59, 1171.

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