A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position-Reference-Cited by-同舟云学术

A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position

Published:2017-09 Issue: Volume:13 Page:44-48
ISSN:2214-2894
Container-title:Food Packaging and Shelf Life
language:en
Short-container-title:Food Packaging and Shelf Life

Author:

Venturi Francesca,Sanmartin Chiara,Taglieri Isabella,Xiaoguo Ying,Quartacci Mike F.,Sgherri Cristina,Andrich Gianpaolo,Zinnai Angela

Funder

ASSOVETRO

Publisher

Elsevier BV

Subject

Microbiology (medical),Polymers and Plastics,Safety, Risk, Reliability and Quality,Biomaterials,Food Science

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5. Wine aging in bottle from artificial systems (slaves and chips) and oak woods. Anthocyanin composition;Del Alamo-Sanza;Analytica Chimica Acta,2006

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