Prediction of oxidative browning in white wines as a function of their chemical composition
- Author
- FERNANDEZ-ZURBANO, P; FERREIRA, V; PENA, C; ESCUDERO, A; SERRANO, F; CACHO, J
Univ. Zaragoza, fac. sci., dep. analytical chemistry, 50009 Zaragoza, Spain - Source
Journal of agricultural and food chemistry (Print). 1995, Vol 43, Num 11, pp 2813-2817 ; ref : 15 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Brunissement Composition chimique Fer Oxydation Phénols Relation composition propriété Soufre dioxyde Vin blanc pH
- Keyword (en)
- Browning Chemical composition Iron Oxidation Phenols Property composition relationship Sulfur dioxide White wine pH
- Keyword (es)
- Ennegrecimiento Composición química Hierro Oxidación Fenoles Relación composición propiedad Dióxido sulfúrico Vino blanco pH
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2927265
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf00059a008 
https://dx.doi.org/10.1021/jf00059a008
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