Viability of total phenol index value as quality marker of sparkling wines, "cavas"

Food Chemistry

Volumn 114, Issue 3, 2009, Pages 782-790

  Bosch Fuste J ^a   Sartini, E ^b   Flores Rubio, C ^c   Caixach, J ^c   Lopez Tamames E ^a   Buxaderas, S ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c DEPARTMENT OF ENVIRONMENTAL CHEMISTRY   (Spain)

Author keywords

Absorbance 280; Accelerated ageing; Browning; Cava; Total phenol index

Indexed keywords

EID: 59849102020     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.10.013     Document Type: Article

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