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Influence of the type of Sherry wine and the length of time..:
Guerrero-Chanivet, María
;
García-Moreno, M. Valme
;
Valcárcel-Muñoz, Manuel J.
.
LWT. 194 (2024) - p. 115815 , 2024
Link:
https://doi.org/10.1016/j.lwt.2024.115815
RT Journal T1
Influence of the type of Sherry wine and the length of time of the seasoning on phenolic and furanic compounds and CIEL*a*b* parameters of Brandies de Jerez
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.lwt.2024.115815&Exemplar=1&LAN=DE A1 Guerrero-Chanivet, María A1 García-Moreno, M. Valme A1 Valcárcel-Muñoz, Manuel J. A1 Guillén-Sánchez, Dominico A. PB Elsevier BV YR 2024 SN 0023-6438 JF LWT VO 194 SP 115815 LK http://dx.doi.org/https://doi.org/10.1016/j.lwt.2024.115815 DO https://doi.org/10.1016/j.lwt.2024.115815 SF ELIB - SuUB Bremen
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