Kinetics of non-enzymatic oxidation reactions: browning in white wines-Reference-Cited by-同舟云学术

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Kinetics of non-enzymatic oxidation reactions: browning in white wines

Published:2000-09-05 Issue:4 Volume:211 Page:252-256
ISSN:1438-2377
Container-title:European Food Research and Technology
language:
Short-container-title:European Food Research and Technology

Author:

Pérez-Zúñig Francisco Javier,Abad Francisco Bravo,Gonzáles Cartagena Lucio

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s002170000153.pdf

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. White wine protein instability: a review;Journal of Engineering Sciences and Innovation;2021-11-17

2. Prevention of non-enzymatic browning of white grape wines by activated carbons Granucol;IOP Conference Series: Earth and Environmental Science;2021-09-01

3. Effect of glutathione‐enriched inactive dry yeast on color, phenolic compounds, and antioxidant activity of kiwi wine;Journal of Food Processing and Preservation;2019-12-17

4. Modelling the evolution of oxidative browning during storage of white wines: effects of packaging and closures;International Journal of Food Science & Technology;2016-11-13

5. Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation;Journal of Food Engineering;2016-04

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