Mechanism of oxidative browning of white wine as mediated by copper (II) and ascorbic acid
Abstract
Mechanism of oxidative browning of white wine as mediated by copper (II) and ascorbic acid
Summary
The mechanism of action of additives like copper and ascorbic acid on browning of wine have been examined.
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Review of vine health parameters, implementation priorities and capabilities for vine improvement groups and accredited nurseries
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Strategic development of next generation flavonoid analytical technologies for the Australian wine industry through innovation and collaboration
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