The authors gratefully acknowledge financial support from the Spanish Government, Dept. of Science and Technology (AGL-2002-04154-CO2-02) for the realization of this work.
Changes in Color and Phenolic Compounds During Oxidative Aging of Sherry White Wine
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 8, pages 2461–2468, October 2003
How to Cite
Ortega, A. F., Lopez-Toledano, A., Mayen, M., Merida, J. and Medina, M. (2003), Changes in Color and Phenolic Compounds During Oxidative Aging of Sherry White Wine. Journal of Food Science, 68: 2461–2468. doi: 10.1111/j.1365-2621.2003.tb07046.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20030312 Submitted 6/4/03, Revised 7/25/03, Accepted 8/21/03.
Options for accessing this content:
- If you have access to this content through a society membership, please first log in to your society website.
- If you would like institutional access to this content, please recommend the title to your librarian.
- Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
- You can purchase online access to this Article for a 24-hour period (price varies by title)
- If you already have a Wiley Online Library or Wiley InterScience user account: login above and proceed to purchase the article.
- New Users: Please register, then proceed to purchase the article.
Login via OpenAthens
Search for your institution's name below to login via Shibboleth.
Registered Users please login:
- Access your saved publications, articles and searches
- Manage your email alerts, orders and subscriptions
- Change your contact information, including your password
Please register to:
- Save publications, articles and searches
- Get email alerts
- Get all the benefits mentioned below!