Changes in phenolic compounds during accelerated browning in white wines from cv. Pedro Ximenez and cv. Baladi grapes

Food Chemistry

Volumn 58, Issue 1-2, 1997, Pages 89-95

  Mayen M ^a   Baron R ^a   Merida J ^a   Medina, M ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

PHENOL DERIVATIVE; POLYPHENOL; PROCYANIDIN;

ARTICLE; FERMENTATION; GRAPE; STORAGE; TIME; WINE;

EID: 0031014728     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00218-X     Document Type: Article

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