Role of Hydroxycinnamic Acids and Flavanols in the...

Journal of Agricultural and Food Chemistry 1998 / 12 Vol. 46; Iss. 12

Role of Hydroxycinnamic Acids and Flavanols in the Oxidation and Browning of White Wines

Fernández-Zurbano, P., Ferreira, V., Escudero, A., Cacho, J.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
46
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf980491v
Date:
December, 1998
File:
PDF, 84 KB
english, 1998
Conversion to is in progress
Conversion to is failed