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.
Revue:
European Food Research and Technology

ISSN: 1438-2377

Année de publication: 2003

Volumen: 216

Número: 2

Pages: 150-156

Type: Article

DOI: 10.1007/S00217-002-0637-4 GOOGLE SCHOLAR
La source de données: Scopus