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 Access content directly
Journal Articles Food Chemistry Year : 2023

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

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https://hal.inrae.fr/hal-04369728

Submitted on : Tuesday, January 2, 2024-3:36:08 PM

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

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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⟩

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