Browning of Alcoholic Beverages Containing Ascorbic Acid and Catechin
碩士 === 國立臺灣大學 === 食品科技研究所 === 100 === Non-enzymatic browning commonly occurs during wine storage and downgrade the quality. In order to improve color quality of fruit fermented liquor, ascorbic acid is usually used as an antioxidant in wine industry. On the contrary, some researchers reported that t...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/85227721852992517074 |