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
Crossref DOI link: https://doi.org/10.1007/s00217-016-2766-1
Published Online: 2016-09-06
Published Print: 2017-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Tomic, Dusan
Grigorakis, Spyros
Loupassaki, Sofia
Makris, Dimitris P.
License valid from 2016-09-06