Impact of a commercially available ion-exchange resin used in red wines to reduce toxic compounds: effect on pH, oxidation-reduction potential, color, and sensory attributes Article

Traynor, Mark, Ahmad, Imran. (2018). Impact of a commercially available ion-exchange resin used in red wines to reduce toxic compounds: effect on pH, oxidation-reduction potential, color, and sensory attributes . JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 55(12), 4859-4866. 10.1007/s13197-018-3420-7

Open Access

cited authors

  • Traynor, Mark; Ahmad, Imran

authors

publication date

  • December 1, 2018

published in

keywords

  • Biogenic amines
  • Food Science & Technology
  • Ion-exchange
  • Life Sciences & Biomedicine
  • REMOVAL
  • Science & Technology
  • Sensory evaluation
  • TARTRATE STABILIZATION
  • Wine sensory

Digital Object Identifier (DOI)

publisher

  • SPRINGER INDIA

start page

  • 4859

end page

  • 4866

volume

  • 55

issue

  • 12