Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure.

Lukic, Katarina; Curko, Natka; Tomasevic, Marina; Kovacevic Ganic, Karin

Lukic, Katarina; Curko, Natka; Tomasevic, Marina; Kovacevic Ganic, Karin.

Afiliação

Lukic K; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Curko N; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Tomasevic M; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Kovacevic Ganic K; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.

Foods ; 9(8)2020 Aug 01.

Article em En | MEDLINE | ID: mdl-32752199

Palavras-chave

SO2 content; aging; aroma; glutathione; high hydrostatic pressure; phenolics; wine

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Croácia

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