Application of a new analytical method to determine the susceptibility of wine to browning

European Food Research and Technology

Volumn 214, Issue 5, 2002, Pages 441-443

  Palma, Miguel ^a   Barroso, Carmelo García ^a  

^a UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

Browning; Phenolic compounds; Wine

Indexed keywords

EID: 17144419588     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-001-0467-9     Document Type: Article

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