Antioxidant activity, browning and volatile Maillard compounds in Pedro Ximénez sweet wines under accelerated oxidative aging
Nieves López de Lerma(University of Córdoba), Rafael A. Peinado(University of Córdoba), Juan Moreno(University of Córdoba), J. Peinado(Centro de Biología Molecular Severo Ochoa)
Cited by 36
Related Papers
Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines
|Food Chemistry|2018|71
Use of electronic nose, validated by GC–MS, to establish the optimum off-vine dehydration time of wine grapes
|Food Chemistry|2011|63