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Food Chemistry 2019 / 3

Systematic study of hydroxyl radical production in white wines as a function of chemical composition

Márquez, Katherine, Pérez-Navarro, José, Hermosín-Gutiérrez, Isidro, Gómez-Alonso, Sergio, Mena-Morales, Adela, García-Romer, Esteban, Contreras, David
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Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.03.005
Date:
March, 2019
File:
PDF, 849 KB
2019
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