Fining treatments of white wines by means of polymeric adjuvants for their stabilization against browning

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 10, 2000, Pages 4619-4627

  Spagna, G ^a   Barbagallo, R N ^a   Pifferi, P G ^b  

^a UNIVERSITY OF CATANIA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Chitosans; Maderization; Polyphenols

Indexed keywords

ADJUVANT; ANTHOCYANIN; ANTIOXIDANT; CHITOSAN; FOOD PRESERVATIVE; PHENOL DERIVATIVE; POLYLACTIC ACID; POLYMER; POLYPHENOL; PROANTHOCYANIDIN; SCLEROPROTEIN;

ADSORPTION; ARTICLE; CHEMICAL REACTION; FOOD PROCESSING; GLYCATION; OXIDATION; THERMODYNAMICS; ULTRAVIOLET SPECTROPHOTOMETRY; WINE;

ANTHOCYANINS; ANTIOXIDANTS; FOOD PRESERVATIVES; PHENOLS; PROANTHOCYANIDINS; SPECTROPHOTOMETRY, ULTRAVIOLET; THERMODYNAMICS; WINE;

EID: 0033788644     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0005519     Document Type: Article

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