Impact of high pressure treatments on the physicochemical properties of a sulphur dioxide-free white wine during bottle storage: Evidence for Maillard reaction acceleration

✍ Scribed by Santos, Mickael C.; Nunes, Cláudia; Rocha, M. Angélica M.; Rodrigues, Ana; Rocha, Sílvia M.; Saraiva, Jorge A.; Coimbra, Manuel A.

• Book ID: 121476492
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 671 KB
• Volume: 20
• Category: Article
• ISSN: 1466-8564
• DOI: 10.1016/j.ifset.2013.07.001