Influence of aerobic and anaerobic conditions and yeasts on the reaction between (+)-catechin and glyoxylic acid

European Food Research and Technology

Volumn 222, Issue 3-4, 2006, Pages 451-457

  Merida, Julieta ^a   Lopez Toledano, Azahara ^a   Medina, Manuel ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

(+) Catechin; Browning; Glyoxylic acid; White wine; Yeasts

Indexed keywords

EID: 32244432376     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-005-0167-y     Document Type: Article

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