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European Food Research and Technology

Volumn 225, Issue 2, 2007, Pages 279-286

Immobilized yeasts in κ-carragenate to prevent browning in white wines

(3) Merida, Julieta a Lopez Toledano, Azahara a Medina, Manuel a

a UNIVERSITY OF CÓRDOBA (Spain)

Author keywords

Browning; Immobilized yeasts; Phenolic compounds; White wines

Indexed keywords

BROWNIAN MOVEMENT; DIMERS; ESTERS; MONOMERS; PHENOLS; YEAST;

IMMOBILIZED YEASTS; PHENOLIC COMPOUNDS; WHITE WINES;

WINE;

EID: 34248160021 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-007-0566-3 Document Type: Article

Times cited : (7)

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