Modelling the evolution of oxidative browning during storage of white wines: effects of packaging and closures

International Journal of Food Science and Technology

Volumn 52, Issue 2, 2017, Pages 472-479

  Ricci, Arianna ^a   Parpinello, Giuseppina P ^a   Versari, Andrea ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Arrhenius modelling; dissolved oxygen; polyphenolic compounds; rate reaction; wine

Indexed keywords

ACTIVATION ENERGY; DISSOLVED OXYGEN; POLYPHENOLIC COMPOUNDS; RATE CONSTANTS; WINE;

APPARENT ACTIVATION ENERGY; ARRHENIUS; CONTROLLED TEMPERATURE; OENOLOGICAL PARAMETERS; OXIDATIVE CHEMICALS; OXIDATIVE REACTION; THERMODYNAMIC APPROACHES; ZERO ORDER KINETICS;

FOOD STORAGE;

EID: 85004190503     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13303     Document Type: Article

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