Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines

Autor: Noguerol-Pato R.; Fernández-Cruz T.; Sieiro-Sampedro T.; González-Barreiro C.; Cancho-Grande B.; Cilla García, Diego AugustoGarcía Pastor, MaríaMartínez Soria, María TeresaSanz Asensio, Jesús; Simal-Gándara J.; 

Tipo de documento: Artículo de revista

Revista: Journal of Agricultural and Food Chemistry. ISSN: 0021-8561. Año: 2016. Número: 6. Volumen: 64. Páginas: 1344-1354.

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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