Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades

LUIS ZEA CALEROMª DE LOURDES MOYANO CAÑETEJULIETA MÉRIDA GARCÍAMARÍA PÉREZ SERRATOSA2026-01-292026-01-29201510.1111/1541-4337.121592-s2.0-84944274659https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/26489Food ScienceAcetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decadesresearch article