Chain-breaking and oxygen scavenging properties of wine as affected by some technological procedures

Food Research International

Volumn 31, Issue 9, 1998, Pages 673-678

  Manzocco, Lara ^a   Mastrocola, Dino ^a   Nicoli, Maria Cristina ^b  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITY OF SASSARI   (Italy)

Author keywords

Ageing; Antioxidant properties; Nonenzymatic browning; Processing; Sulphur dioxide; Wine

Indexed keywords

FOOD ANALYSIS; PHENOL DERIVATIVE; WINE PRODUCTION;

EID: 0032446302     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00044-7     Document Type: Article

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