The kinetics of oxygen and SO2 consumption by red wines. What do they tell about oxidation mechanisms and about changes in wine composition?

Autor: Carrascón, V.;  Vallverdú-Queralt, A.; Meudec, E.; Sommerer, N.; Fernández Zurbano, Purificación; Ferreira, Vicente; 

Tipo de documento: Artículo de revista

Revista: Food Chemistry. ISSN: 0308-8146. Año: 2018. Volumen: 241. Páginas: 206-214.

SCIMAGO (datos correspondientes al año 2014):
1,42  SNIP: 1,93 



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