Impact of phenolic composition and antioxidant parameters on the ageing potential of Syrah red wines measured by accelerated ageing tests - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Article Dans Une Revue Food Chemistry Année : 2023

Impact of phenolic composition and antioxidant parameters on the ageing potential of Syrah red wines measured by accelerated ageing tests

Dates et versions

hal-04369728 , version 1 (02-01-2024)

Licence

Copyright (Tous droits réservés)

Identifiants

Citer

Luca Garcia, Stacy Deshaies, Thibaut Constantin, François Garcia, Cédric Saucier. Impact of phenolic composition and antioxidant parameters on the ageing potential of Syrah red wines measured by accelerated ageing tests. Food Chemistry, 2023, 426, pp.136613. ⟨10.1016/j.foodchem.2023.136613⟩. ⟨hal-04369728⟩
14 Consultations
0 Téléchargements

Altmetric

Partager

More