The effect of ascorbic acid on oxidative browning of white wines and model wines-Reference-Cited by-同舟云学术

The effect of ascorbic acid on oxidative browning of white wines and model wines

Published:1998-10 Issue:3 Volume:4 Page:127-135
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Aust J Grape Wine Res

Author:

PENG Z.,DUNCAN B.,POCOCK K.F.,SEFTON M.A.

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1755-0238.1998.tb00141.x/fullpdf

Reference41 articles.

1. Ascorbic Acid Technology in Agricultural, Pharmaceutical, Food, and Industrial Applications

2. Food Processing with Added Ascorbic Acid

3. R.J. Bertheau (1988 ) Interactions of ascorbic acid and sulfur dioxide in grape juice and wine . Master of Science Thesis , University of California, Davis.

4. Field-based comparison of platinum and wax impregnated graphite redox electrodes

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