Evolution of pigments, tannins and acetaldehyde during forced oxidation of red wine: Effect of tannins addition

Published 2017 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Evolution of pigments, tannins and acetaldehyde during forced oxidation of red wine: Effect of tannins addition
Authors
Keywords
Red wine, Oxidation, Enological tannins, Anthocyanin/tannin ratio
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 77, Issue -, Pages 370-375
Publisher
Elsevier BV
Online
2016-11-25
DOI
10.1016/j.lwt.2016.11.064

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.