TY  JOUR
TI  THE EFFECT OF SUGAR CONTENT ON THE COLOUR CHANGE INTENSITY OF SEA BUCKTHORN WINE DURING STORAGE
KW  Maillard reaction
KW  browning
KW  kinetic modeling
KW  foods spoilage
JO  Food Processing: Techniques and Technology
AU  Sevodina, K.V.
PY  2013
IS  29
PB  Kemerovo State University