Francisco Javier Pérez-ZúñigFrancisco Bravo AbadLucio Gonzáles Cartagena2026-03-222026-03-22200010.1007/s002170000153https://doi.org/10.1007/s002170000153https://andeanlibrary.org/handle/123456789/45862Citaciones: 13enBrowningChemistryWineKineticsFermentationChemical kineticsWhite WineReaction mechanismFermentation in winemakingFood scienceKinetics of non-enzymatic oxidation reactions: browning in white winesarticle