Browning susceptibility of white wine and antioxidant effect of glutathione

标题
Browning susceptibility of white wine and antioxidant effect of glutathione
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 12, Pages 2459-2463
出版商
Wiley
发表日期
2009-10-01
DOI
10.1111/j.1365-2621.2009.02036.x

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