Changes in the profile of volatile compounds in wines stored under oxygen and their relationship with the browning process

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 205, Issue 5, 1997, Pages 392-396

  Ferreira, Vicente ^a   Escudero, Ana ^a   Fernández, Purificación ^a   Cacho, Juan F ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Browning; Flavour; Oxidation; Volatiles; Wine

Indexed keywords

EID: 0000760171     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: 10.1007/s002170050187     Document Type: Article

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