Oxygen Consumption by Red Wines. Part II: Differential Effects on Color and Chemical Composition Caused by Oxygen Taken in Different Sulfur Dioxide-Related Oxidation Contexts

Autor: Carrascon, V.; Fernández Zurbano, PurificaciónBueno Fernández, Mónica; Ferreira, V.; 

Tipo de documento: Artículo de revista

Revista: Journal of Agricultural and Food Chemistry. ISSN: 0021-8561. Año: 2015. Número: 51. Volumen: 63. Páginas: 10938-10947.

JCR (datos correspondientes al año 2014):
Edición:
Science  Área: AGRICULTURE, MULTIDISCIPLINARY  Quartil: Q1  Lugar área: 02/56  F. impacto: 2,912 
Edición:
Science  Área: CHEMISTRY, APPLIED  Quartil: Q1  Lugar área: 02/56  F. impacto: 2,912 
Edición:
Science  Área: FOOD SCIENCE & TECHNOLOGY  Quartil: Q1  Lugar área: 02/56  F. impacto: 2,912 

SCIMAGO (datos correspondientes al año 2014):
SJR:
1,148  SNIP: 1,342 

CIRC: GRUPO A - EXCELENCIA

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