Assessment of the Development of Browning, Antioxidant Activity and Volatile Organic Compounds in Thermally Processed Sugar Model Wines

AuthID
 P-00M-7MJ
4
Author(s)
Santos, M
·
Cacho, J
·
Tipo de Documento
Article
Year published
2017
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 75, Páginas: 719-726 (8)
Indexing
Wos®
Scopus®
Crossref®23
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84992093434
Wos: WOS:000387518800096
Source Identifiers
ISSN: 0023-6438
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