Role of Hydroxycinnamic Acids and Flavanols in the Oxidation and Browning of White Wines
- 21 November 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (12), 4937-4944
- https://doi.org/10.1021/jf980491v
Abstract
No abstract availableKeywords
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