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Sherry wine vinegars: phenolic composition changes during aging

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Sherry wine vinegars: phenolic composition changes during aging (English)

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Francisco J. Heredia

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author name string

M.C. Garcı́a Parrilla

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1

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Ana M. Troncoso

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3

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publication date

July 1999

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number of pages

8

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Food Research International

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volume

32

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issue

6

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page(s)

433-440

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Analysis of polyphenolic compounds of different vinegar samples

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https://api.crossref.org/works/10.1016%2FS0963-9969%2899%2900105-2

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7 January 2021

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Low Molecular Weight Phenolic Compounds in Spanish Oak Woods

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https://api.crossref.org/works/10.1016%2FS0963-9969%2899%2900105-2

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7 January 2021

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A study of behavioural groupings of polyphenolic species in "fino" sherry wine. Evolution during vinification and mechanical treatment of the grape

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https://api.crossref.org/works/10.1016%2FS0963-9969%2899%2900105-2

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7 January 2021

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Separation and identification of phenolic acids in wine vinegars by HPLC

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7 January 2021

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10.1016/S0963-9969(99)00105-2

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Sherry wine vinegars: phenolic composition changes during aging

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