Studies on the browning of fino sherry and its relation to polyphenolic compounds-Reference-Cited by-同舟云学术

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Studies on the browning of fino sherry and its relation to polyphenolic compounds

Published:1989-10 Issue:4 Volume:189 Page:322-325
ISSN:0044-3026
Container-title:Zeitschrift für Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Garcia Barroso Carmelo,López Sánchez Lucas,Otero Juan Carlos,Cela Rafael,Pérez-Bustamante Juan Antonio

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/BF01683208.pdf

Reference10 articles.

1. Singleton VL (1969) Phenolic substances in grapes and wines and their significance. Adv Food Res Suppl 1. Academic Press, New York

2. Mayer AM (1978) Ann Technol Agric 27:149

3. Andrew JH (1979) Am J Enol Vitic 30(4):289

4. Berg HW, Akiyoshi M (1956) Am J Enol Vitic 7:1

5. Singleton VL, Kramling TE (1976) Am J Enol Vitic 27(4):157

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