Oxidation of glycerol in the presence of hydrogen peroxide and iron in model solutions and wine. Potential effects on wine color

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 13, 2006, Pages 4668-4673

  Laurie, V Felipe ^a,b   Waterhouse, Andrew L ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b UNIVERSIDAD DE TALCA   (Chile)

Author keywords

Dihydroxyacetone; Fenton; Glyceraldehyde; Glycerol; Hydrogen peroxide; Hydroxyl radical; Iron; Oxidation; Wine

Indexed keywords

GLYCEROL; HYDROGEN PEROXIDE; HYDROXYL RADICAL; IRON;

ARTICLE; CHEMISTRY; COLOR; ELECTROSPRAY MASS SPECTROMETRY; LIQUID CHROMATOGRAPHY; OXIDATION REDUCTION REACTION; SOLUTION AND SOLUBILITY; WINE;

CHROMATOGRAPHY, LIQUID; COLOR; GLYCEROL; HYDROGEN PEROXIDE; HYDROXYL RADICAL; IRON; OXIDATION-REDUCTION; SOLUTIONS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; WINE;

EID: 33746494138     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf053036p     Document Type: Article

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