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Wine Oxidation
Felipe Laurie,
Andrew Clark
Agricultural, Environmental and Veterinary Sciences
Research output
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Book chapter/Published conference paper
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Keyphrases
Academic Researchers
33%
Active Edible Films
33%
Active Packaging Film
33%
Animal Products
66%
Antioxidant
33%
Antioxidant Application
66%
Antioxidant Packaging
66%
Application Review
33%
Beer
33%
Consumer Concerns
33%
Dairy Products
33%
Edible Fruits
33%
Edible Oil
33%
Edible Vegetables
33%
Emulsion
33%
Fish Meal
100%
Fish Oil
66%
Food Industry
33%
Food Quality
100%
Fried Products
33%
Industry Sector
66%
International Teams
33%
Lipid Peroxidation
66%
Lipophilic Antioxidants
66%
Meat Poultry
66%
Meat Products
33%
Natural Antioxidants
33%
Off-flavor
33%
Omega Polyunsaturated Fatty Acids
33%
Omega-3 Fatty Acids
33%
Omega-3 Polyunsaturated Fatty Acids
33%
Plant-based Beverages
33%
Plant-based Foods
33%
Poultry Products
33%
Quality Deterioration
66%
Rancidity
33%
Red Meat
66%
Second Volume
33%
Synthetic Additives
33%
Wine
33%
Wine Oxidation
100%
Food Science
Active Packaging Film
33%
Fried Products
33%