Effect of bottle colour and storage conditions on browning of orange wine

Nahrung - Food

Volumn 46, Issue 2, 2002, Pages 64-67

  Selli, S ^b   Canbas A ^a   Unal U ^b  

^a CUKUROVA UNIVERSITY   (Turkey)

^b NONE

Author keywords

Bottle colour; Browning; Orange wine; Storage conditions

Indexed keywords

ASCORBIC ACID;

ARTICLE; CITRUS FRUIT; COLOR; FERMENTATION; FOOD PACKAGING; FOOD PRESERVATION; GLYCATION; METABOLISM; METHODOLOGY; MICROBIOLOGY; TEMPERATURE; TIME; WINE;

ASCORBIC ACID; CITRUS; COLOR; FERMENTATION; FOOD PACKAGING; FOOD PRESERVATION; MAILLARD REACTION; TEMPERATURE; TIME FACTORS; WINE;

EID: 0042378917     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20020301)46:2<64::AID-FOOD64>3.0.CO;2-J     Document Type: Article

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