Kinetics of browning onset in white wines: influence of principal redox-active polyphenols and impact on the reducing capacity
- 1 January 2006
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 94 (1), 98-104
- https://doi.org/10.1016/j.foodchem.2004.10.059
Abstract
No abstract availableKeywords
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