Wine oxidation and the role of cork.

Critical reviews in food science and nutrition

Volumn 50, Issue 1, 2009, Pages 20-52

  Karbowiak, Thomas ^a   Gougeon, Régis D ^a   Alinc, Jean Baptiste ^a   Brachais, Laurent ^a   Debeaufort, Frédéric ^a   Voilley, Andrée ^a   Chassagne, David ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; OXYGEN;

BARK; CHEMISTRY; FOOD PACKAGING; INSTRUMENTATION; KINETICS; METHODOLOGY; OAK; OXIDATION REDUCTION REACTION; REVIEW; SOLUBILITY; WINE;

ANTIOXIDANTS; FOOD PACKAGING; KINETICS; OXIDATION-REDUCTION; OXYGEN; PLANT BARK; QUERCUS; SOLUBILITY; WINE;

MLCS; MLOWN;

EID: 77649211843     PISSN: None     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390802248585     Document Type: Review

References (217)