The effect of time and storage conditions on the phenolic composition and colour of white wine

Food Research International

Volumn 39, Issue 2, 2006, Pages 220-229

  Recamales, Ángeles F ^a   Sayago, Ana ^a   González Miret, M Lourdes ^b   Hernanz, Dolores ^a  

^a UNIVERSITY OF HUELVA   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Colour; Phenolic composition; Storage; White wine

Indexed keywords

INSPECTION; PHENOLS; WINE;

CONSTANT TEMPERATURE; STORAGE TIME; WINE ANALYSIS;

FOOD PRODUCTS;

EID: 28444433796     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.07.009     Document Type: Article

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