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Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine
Sulfur dioxide (SO(2)) is widely the most used enological additive with reductive, antiseptic and dissolving properties. According to increasing health concerns and the gradual decrease in total SO(2) concentrations allowed in wine, alternative and supplementary agents for preservation are being inv...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7466306/ https://ncbi.nlm.nih.gov/pubmed/32722317 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9080996 |
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