Implementation of kinetics and response surface methodology reveals contrasting effects of catechin and chlorogenic acid on the development of browning in wine model systems containing either ascorbic acid or sulphite
| Title: | Implementation of kinetics and response surface methodology reveals contrasting effects of catechin and chlorogenic acid on the development of browning in wine model systems containing either ascorbic acid or sulphite |
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| Authors: | Tomic, D., Grigorakis, S., Loupassaki, S., Makris, D. P. |
| Source: | EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 243(4):565-574 |
| Availability: | http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN383463784&indx=1&recIds=ETOCRN383463784 |
| Database: | British Library Document Supply Centre Inside Serials & Conference Proceedings |
| ISSN: | 14382377 |
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| Published in: | EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
| Language: | English |