Baron R., Mayen M., Merida J., Medina M. (1997) Changes in phenolic compounds and browning during biological aging of sherry-type wine. Journal of Agricultural and Food Chemistry 45:1682-1685

Abbreviation: BARON 1997

Food Composition

This publication was used to obtain 19 food polyphenol content values.

Original Content Value Original Food Description Commercial Origin Number of Samples Analyzed
0.60 mg/100 ml Sherry wine - White - Spain - Oldest stage : Solera no 1
0.56 mg/100 ml Sherry wine - White - Spain - Oldest stage : Solera no 1
0.05 mg/100 ml Sherry wine - White - Spain - Oldest stage : Solera no 1
0.14 mg/100 ml Sherry wine - White - Spain - Oldest stage : Solera no 1
0.10 mg/100 ml Sherry wine - White - Spain - Oldest stage : Solera no 1
0.05 mg/100 ml Sherry wine - White - Spain - Oldest stage : Solera no 1
0.02 mg/100 ml Sherry wine - White - Spain - Oldest stage : Solera no 1
5.73 mg/100 ml Sherry wine - White - Spain - Oldest stage : Solera no 1
1.75 mg/100 ml Sherry wine - White - Spain - Oldest stage : Solera no 1
1.47 mg/100 ml Sherry wine - White - Spain - Oldest stage : Solera no 1
0.95 mg/100 ml Sherry wine - White - Spain - Oldest stage : Solera no 1
0.54 mg/100 ml Sherry wine - White - Spain - Oldest stage : Solera no 1
2.37 mg/100 ml Sherry wine - White - Spain - Oldest stage : Solera no 1
1.25 mg/100 ml Sherry wine - White - Spain - Oldest stage : Solera no 1
2.00 mg/100 ml Sherry wine - White - Spain - Oldest stage : Solera no 1
0.72 mg/100 ml Sherry wine - White - Spain - Oldest stage : Solera no 1
1.47 mg/100 ml Sherry wine - White - Spain - Oldest stage : Solera no 1
0.35 mg/100 ml Sherry wine - White - Spain - Oldest stage : Solera no 1
2.42 mg/100 ml Sherry wine - White - Spain - Oldest stage : Solera no 1