Evaluation of similarities between natural and accelerated browning of fino sherry wines by chemometric techniques

Analyst

Volumn 125, Issue 6, 2000, Pages 1151-1154

  Palma, Miguel ^a   Barroso, Carmelo G ^a   Pérez Bustamante, Juan A ^a  

^a UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

PHENOL DERIVATIVE;

ARTICLE; CHEMICAL COMPOSITION; CHEMOMETRIC ANALYSIS; FERMENTATION; PREDICTION; WINE;

EID: 0034129736     PISSN: 00032654     EISSN: None     Source Type: Journal    
DOI: 10.1039/b000108m     Document Type: Article

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