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Phenolic compounds and browning in sherry wines subjected to oxidative and biological aging

Author:
Fabios, M., Lopez-Toledano, A., Mayen, M., Merida, J., Medina, M.
Source:
Journal of agricultural and food chemistry 2000 v.48 no.6 pp. 2155-2159
ISSN:
0021-8561
Subject:
wines, age, oxidation, phenolic compounds, Saccharomyces cerevisiae, flavanols, color, absorbance, flor yeasts
Agid:
1372693