Antioxidant activity, browning and volatile Maillard compounds in Pedro Ximénez sweet wines under accelerated oxidative aging

LWT

Volumn 43, Issue 10, 2010, Pages 1557-1563

  Lopez de Lerma N ^a   Peinado, J ^a   Moreno, J ^a   Peinado, R A ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Antioxidant; Maillard; Phenolic; Sweet wine

Indexed keywords

FLAVONOIDS; GAS CHROMATOGRAPHY; GLYCOSYLATION; HEAT TREATMENT; VOLATILE ORGANIC COMPOUNDS; WINE;

ANTIOXIDANT ACTIVITIES; MAILLARD; MAILLARD REACTION; OAK CHIPS; OXIDATIVE AGING; PHENOL COMPOUNDS; PHENOLIC FRACTION; PHENOLICS; POLAR COMPOUNDS; SWEET WINES;

ANTIOXIDANTS;

EID: 77956649935     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.06.004     Document Type: Article

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