Evolution of phenolic acids and aldehydes during the different production process of “Fino” Sherry wine
- 1 May 1986
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 182 (5) , 413-418
- https://doi.org/10.1007/bf01844237
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- HPLC separation of benzoic and hydroxycinnamic acids in winesChromatographia, 1983
- Treatment of White Wine with Nylon 66American Journal of Enology and Viticulture, 1965
- The Control of Browning of White Table WinesAmerican Journal of Enology and Viticulture, 1961