Phenolic compounds in a Spanish red wine aged in barrels made of Spanish, French and American oak wood

  1. Fernández de Simón, B.
  2. Hernández, T.
  3. Cadahía, E.
  4. Dueñas, M.
  5. Estrella, I.
Zeitschrift:
European Food Research and Technology

ISSN: 1438-2377

Datum der Publikation: 2003

Ausgabe: 216

Nummer: 2

Seiten: 150-156

Art: Artikel

DOI: 10.1007/S00217-002-0637-4 GOOGLE SCHOLAR
Datenquelle: Scopus