Role of Hydroxycinnamic Acids and Flavanols in the Oxidation and Browning of White Wines

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 12, 1998, Pages 4937-4944

  Fernandez Zurbano P ^a   Ferreira, V ^b   Escudero, A ^b   Cacho, J ^b  

^a UNIVERSITY OF LA RIOJA   (Spain)

^b UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Browning; Flavanols; Hydroxycinnamic compounds; Oxidation; Wine

Indexed keywords

EID: 0038097232     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980491v     Document Type: Article

References (29)

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