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

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

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Bibliographic Details
Published in:Australian Journal of Grape and Wine Research
Main Author: PENG, Z.
Format: Sin ejemplares
Language:Inglés
Series:Australian Journal of Grape and Wine Research
v. 4, no. 3 (1998), p. 127-135
Subjects:
Enología
Vinos
Vino blanco
Acido ascórbico
Dióxido de azufre
Oxidación
Pardeamiento
Related Items:Contained in: Australian Journal of Grape and Wine Research
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