Kinetics of non-enzymatic oxidation reactions: Browning in white wines

European Food Research and Technology

Volumn 211, Issue 4, 2000, Pages 252-256

  Pérez Zúñiga, Francisco Javier ^a   Abad, Francisco Bravo ^b   Cartagena, Lucio Gonzáles ^c  

^a CENTRO NACIONAL DE BIOTECNOLOGÍA   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^c UNIVERSIDAD MAYOR DE SAN SIMÓN   (Bolivia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 17144364240     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170000153     Document Type: Article

References (12)

1. Singleton VL, Kramling TE (1976) Am J Enol Vitic 27:157-160
2. Gonzales Cartagena L, Pérez-Zúñiga FJ, Bravo Abad F (1994) Am J Enol Vitic 45:43-48
3. Nagel CW, Graber WD (1988) Am J Enol Vitic 39:1-4
4. Peri C, Pompei C, Montedoro G, Cantarelli C (1971) J Sci Food Agric 22:24-28
5. Cilliers JL, Singleton VL (1990) Am J Enol Vitic 41:84-86
6. Gonzáles Cartagena L, Pérez-Zúñiga FJ, Bravo Abad F (1990) Alimentaria 216:59-67
7. Bravo Abad F, Pérez-Zúñiga FJ (1996) Nahrung 40:83-86
8. Beberidge T, Harrison JE (1984) J Food Sci 49:1335-1340
9. Saguy I, Kopelman IJ, Mizrahi S (1978) J Food Preserv 2:175-181
10. González C, Ibarz A, Esplugas S, Vicente M (1988) Alimentaria 198:53-60
11. Statistical Graphics Corporation (1991) Statgraphics, Statistical Graphics System, User's Guide. STSC, Rockville, Md.
12. Berg HW, Akiyoshi M (1956) Am J Enol Vitic 7:1-7