Browning during biological aging and commercial storage of Cava sparkling wine and the use of 5-HMF as a quality marker

Food Research International

Volumn 53, Issue 1, 2013, Pages 226-231

  Serra Cayuela, A ^a   Aguilera Curiel, M A ^a   Riu Aumatell, M ^a   Buxaderas, S ^a   Lopez Tamames E ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

5 Hydroxymethylfurfural; Aging; Browning; Lees; Sparkling wine; Storage

Indexed keywords

5 HYDROXYMETHYL FURFURALS; BIOLOGICAL AGING; BROWNING; LEES; LINEAR INCREMENT; OXIDATION OF PHENOL; PHENOLIC COMPOUNDS; SPARKLING WINES;

AGING OF MATERIALS; ENERGY STORAGE; FOOD TECHNOLOGY;

RESEARCH;

EID: 84878409008     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.04.010     Document Type: Article

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