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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Detalles Bibliográficos
Publicado en:	Australian Journal of Grape and Wine Research
Autor principal:	PENG, Z.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Australian Journal of Grape and Wine Research v. 4, no. 3 (1998), p. 127-135
Materias:	Enología Vinos Vino blanco Acido ascórbico Dióxido de azufre Oxidación Pardeamiento
Publicación relacionada:	Contenido en: Australian Journal of Grape and Wine Research

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