Changes in phenolic compounds during accelerated browning in white wines from cv. Pedro Ximenez and cv. Baladi grapes
- 5 January 1998
- journal article
- Published by Elsevier
- Vol. 58 (1-2) , 89-95
- https://doi.org/10.1016/s0308-8146(96)00218-x
Abstract
No abstract availableKeywords
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