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Wine Oxidation
Felipe Laurie,
Andrew Clark
Agricultural, Environmental and Veterinary Sciences
Research output
:
Book chapter/Published conference paper
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Chapter
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Dive into the research topics of 'Wine Oxidation'. Together they form a unique fingerprint.
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Chemistry
Oxidation Reaction
100%
Food
66%
Antioxidant Agent
40%
Chemical Reaction Product
26%
Industry
20%
Volume
20%
Lipid
13%
Polyunsaturated Fatty Acid
13%
Encapsulation
13%
Application
13%
Red
13%
Fish Oil
13%
Emulsion
6%
Edible Oil
6%
Omega-3 Fatty Acid
6%
R
6%
Procedure
6%
Flavouring Agent
6%
Additive
6%
Omega 3 Fatty Acid
6%
Agricultural and Biological Sciences
Antioxidant
26%
Foods
26%
Beverages
20%
Food Quality
20%
Volume
20%
Red Meat
13%
Omega-3 Fatty Acid
13%
Wines
13%
Deterioration
13%
Vegetable
13%
Meat Product
13%
Polyunsaturated Fatty Acid
6%
Off-Flavour
6%
Reference Standards
6%
Poultry Product
6%
Rancidity
6%
Fish Products
6%
Researchers
6%
Professionals
6%
Achene
6%
Teams
6%
Beers
6%
Biochemistry, Genetics and Molecular Biology
Alpha Oxidation
86%
Volume
20%
Encapsulation
13%
Lipid Oxidation
13%
Emulsion
6%
Polyunsaturated Fatty Acid
6%
Omega-3 Fatty Acid
6%
Fish
6%
Food Science
Food Quality
20%
Red Meat
13%
Antioxidant Active Packaging
13%
Edible Oil
6%
Poultry Meat
6%
Chemical Engineering
Lipid
13%
Encapsulation
13%
Oil and Fat
6%