VARIETAL SUSCEPTIBILITY OF WHITE WINES TO BROWNING. I. ULTRAVIOLET ABSORPTION OP WINES
- 1 January 1953
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 18 (1-6) , 399-406
- https://doi.org/10.1111/j.1365-2621.1953.tb17732.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- VARIETAL SUSCEPTIBILITY OF WHITE WINES TO BROWNING. II. ACCELERATED STORAGE TESTSJournal of Food Science, 1953
- The Isolation and Identification of Quercetin and Isoquercitrin from Grapes (Vitis vinifera)1Journal of the American Chemical Society, 1952