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 |
| FullText | Text: Availability: 0 CustomLinks: – Url: https://resolver.ebsco.com/c/xy5jbn/result?sid=EBSCO:edsbl&genre=article&issn=14382377&ISBN=&volume=243&issue=4&date=20170101&spage=565&pages=565-574&title=EUROPEAN FOOD RESEARCH AND TECHNOLOGY&atitle=Implementation%20of%20kinetics%20and%20response%20surface%20methodology%20reveals%20contrasting%20effects%20of%20catechin%20and%20chlorogenic%20acid%20on%20the%20development%20of%20browning%20in%20wine%20model%20systems%20containing%20either%20ascorbic%20acid%20or%20sulphite&aulast=Tomic%2C%20D.&id=DOI: Name: Full Text Finder (for New FTF UI) (s8985755) Category: fullText Text: Find It @ SCU Libraries MouseOverText: Find It @ SCU Libraries |
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| PLink | https://login.libproxy.scu.edu/login?url=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsbl&AN=RN383463784 |
| RecordInfo | BibRecord: BibEntity: Languages: – Text: English PhysicalDescription: Pagination: PageCount: 10 StartPage: 565 Titles: – TitleFull: 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 Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Tomic, D. – PersonEntity: Name: NameFull: Grigorakis, S. – PersonEntity: Name: NameFull: Loupassaki, S. – PersonEntity: Name: NameFull: Makris, D. P. IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 01 Type: published Y: 2017 Identifiers: – Type: issn-print Value: 14382377 – Type: issn-locals Value: edsbl.Periodical Numbering: – Type: volume Value: 243 – Type: issue Value: 4 Titles: – TitleFull: EUROPEAN FOOD RESEARCH AND TECHNOLOGY Type: main |
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