Exhaustion Techniques in the Selection and Description of Phenolic Compounds in Jerez Wine Extracts Obtained by an Accelerated Aging Technique
- 17 April 1998
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (5) , 1754-1764
- https://doi.org/10.1021/jf970741s
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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