Changes in phenolic compounds during accelerated browning in white wines from cv. Pedro Ximenez and cv. Baladi grapes

Author: Mayen M.   Baron R.   Merida J.   Medina M.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.58, Iss.1, 1997-01, pp. : 89-95

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract