Antioxidant activity, browning and volatile Maillard compounds in Pedro Ximénez sweet wines under accelerated oxidative aging
| Autor: | López de Lerma, N., Peinado, J., Moreno, J., Peinado, R.A. |
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| Zdroj: | In LWT - Food Science and Technology 2010 43(10):1557-1563 |
| Databáze: | ScienceDirect |
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