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Impact of fluorescent lighting on the browning potential of model wine solutions containing organic acids and iron.
Grant-Preece, Paris; Barril, Celia; Schmidtke, Leigh M; Clark, Andrew C.
Affiliation
  • Grant-Preece P; National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia. Electronic address: paris.grantpreece@gmail.com.
  • Barril C; National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia.
  • Schmidtke LM; National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia.
  • Clark AC; National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia.
Food Chem ; 243: 239-248, 2018 Mar 15.
Article in En | MEDLINE | ID: mdl-29146334
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Wine / Lighting / Iron Language: En Journal: Food Chem Year: 2018 Document type: Article Country of publication:
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Wine / Lighting / Iron Language: En Journal: Food Chem Year: 2018 Document type: Article Country of publication: