ANA MÁRQUEZ VALLEMARÍA PÉREZ SERRATOSAJULIETA MÉRIDA GARCÍA2026-01-292026-01-29201410.1016/j.foodchem.2013.09.1032-s2.0-84885341536https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/24857Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceInfluence of bottle storage time on colour, phenolic composition and sensory properties of sweet red winesresearch article