Replacement of sulfur dioxide by hydroxytyrosol in white wine: Influence on both quality parameters and sensory

Autor: Raposo, R.; Ruiz-Moreno, M.J.; Garde Cerdán, Teresa; Puertas, B.; Moreno-Rojas, J.M.; Zafrilla, P.; Gonzalo Diago, Ana; Guerrero, R.F.; Cantos-Villar, E.; 

Tipo de documento: Artículo de revista

Revista: LWT - Food Science and Technology. ISSN: 0023-6438. Año: 2016. Volumen: 65. Páginas: 214-221.

JCR (datos correspondientes al año 2014):
Edición:
Science  Área: FOOD SCIENCE & TECHNOLOGY  Quartil: Q1  Lugar área: 24/123  F. impacto: 2,416 

SCIMAGO (datos correspondientes al año 2014):
SJR:
1,219  SNIP: 1,721 

CIRC: GRUPO A - EXCELENCIA

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