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Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review.
Zhao, Xu; Duan, Chang-Qing; Li, Si-Yu; Zhang, Xin-Ke; Zhai, Hong-Yue; He, Fei; Zhao, Yu-Ping.
Afiliação
  • Zhao X; College of Life Sciences, Yantai University, Yantai, Shandong 264005, China. Electronic address: zhaoxu@ytu.edu.cn.
  • Duan CQ; Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
  • Li SY; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, China.
  • Zhang XK; Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China; "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing 102206, China.
  • Zhai HY; Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
  • He F; Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
  • Zhao YP; College of Life Sciences, Yantai University, Yantai, Shandong 264005, China.
Food Chem ; 425: 136420, 2023 Nov 01.
Article em En | MEDLINE | ID: mdl-37269635
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vinho / Vitis Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vinho / Vitis Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article