Replacement of sulfur dioxide by hydroxytyrosol in white wine: Influence on both quality parameters and sensory

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Title
Replacement of sulfur dioxide by hydroxytyrosol in white wine: Influence on both quality parameters and sensory
Authors
Keywords
Aroma, Color, Hydroxytyrosol, Olfactometry, Wine quality
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 65, Issue -, Pages 214-221
Publisher
Elsevier BV
Online
2015-08-06
DOI
10.1016/j.lwt.2015.08.005

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