Changes in phenolic compounds during accelerated browning in white wines from cv. Pedro Ximenez and cv. Baladi grapes

✍ Scribed by M. Mayén; R. Barón; J. Mérida; M. Medina

• Book ID: 108433932
• Publisher: Elsevier Science
• Year: 1997
• Tongue: English
• Weight: 704 KB
• Volume: 58
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/s0308-8146(96)00218-x