Antioxidant activity, browning and volatile Maillard compounds in Pedro Ximénez sweet wines under accelerated oxidative aging Wine: Parameters impacting composition and quality

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Bibliographic Details
Published inFood science & technology Vol. 43; no. 10; pp. 1557 - 1563
Main Authors LOPEZ DE LERMA, N, PEINADO, J, MORENO, J, PEINADO, R. A
Format Journal Article
LanguageEnglish
Published Kidlington Elsevier 2010
Subjects
Biological and medical sciences
Confectionery products and chocolate industries, honey
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Wines and vinegars
Volatile compound
Wine
Alcoholic beverage
Sweet wine
Browning
Maillard
Phenols
Phenolic
Antioxidant
Sweets
Confectionery product
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ISSN:0023-6438
1096-1127