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Connection

Luis Zea to Oxidation-Reduction

This is a "connection" page, showing publications Luis Zea has written about Oxidation-Reduction.

 
Connection Strength
  
 
 
0.013
  
  1. 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.
    View in: PubMed
    Score: 0.013
Connection Strength

The connection strength for concepts is the sum of the scores for each matching publication.

Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.

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