Oxidation mechanisms occurring in wines
Author:
Funder
FCT
Publisher
Elsevier BV
Subject
Food Science
Reference114 articles.
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3. Formation of pigment precursor (+)-1″-methylene-6″-hydroxy-2H-furan-5″-one-catechin isomers from (+)-catechin and a degradation product of ascorbic acid in a model wine system;Barril;Journal of Agricultural and Food Chemistry,2009
4. Understanding the contribution of ascorbic acid to the pigment development in model white wine systems using liquid chromatography with diode array and mass spectrometry detection techniques;Barril;Analytica Chimica Acta,2008
5. Phenolics in white free run juices and wines from Penedès by high-performance liquid chromatography: Changes during vinification;Betes-Saura;Journal of Agricultural and Food Chemistry,1996
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