Changes in color and odorant compounds during oxidative aging of Pedro Ximenez sweet wines

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 9, 2007, Pages 3592-3598

  Chaves, Margarita ^a   Zea, Luis ^a   Moyano, Lourdes ^a   Medina, Manuel ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Active odorants; Color; Oxidative aging; Sweet wine

Indexed keywords

ARTICLE; COLOR; FOOD HANDLING; METHODOLOGY; ODOR; OXIDATION REDUCTION REACTION; SPAIN; TIME; WINE;

COLOR; FOOD HANDLING; ODORS; OXIDATION-REDUCTION; SPAIN; TIME FACTORS; WINE;

EID: 34249300153     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf063506v     Document Type: Article

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