Impact of the condition of storage of tartaric acid solutions on the production and stability of glyoxylic acid

Food Chemistry

Volumn 102, Issue 3, 2007, Pages 905-916

  Clark, Andrew C ^a   Prenzler, Paul D ^a   Scollary, Geoffrey R ^a  

^a CHARLES STURT UNIVERSITY   (Australia)

Author keywords

Copper; Fenton chemistry; Glyoxylic acid; Hydrogen peroxide; Iron; Oxidation; Photodegradation; Tartaric acid; Wine

Indexed keywords

ALCOHOL; COPPER; FORMIC ACID; GLYOXYLIC ACID; HYDROGEN PEROXIDE; TARTARIC ACID;

AQUEOUS SOLUTION; ARTICLE; CHEMICAL PROCEDURES; CHEMICAL REACTION; FENTON REACTION; FOOD PROCESSING; ION EXCLUSION CHROMATOGRAPHY; OXIDATION; PHOTODEGRADATION; QUANTITATIVE ANALYSIS; WINE;

EID: 33846222778     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.06.029     Document Type: Article

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