Connection
Luis Zea to Oxidation-Reduction
This is a "connection" page, showing publications Luis Zea has written about Oxidation-Reduction.
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0.014 |
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Chaves M, Zea L, Moyano L, Medina M. Changes in color and odorant compounds during oxidative aging of Pedro Ximenez sweet wines. J Agric Food Chem. 2007 May 02; 55(9):3592-8.
Score: 0.014