Study of the impact of vine cultivation technology on the Feteasca Neagra wine phenolic composition and antioxidant properties

Author:

Artem Victoria,Antoce Arina OanaORCID,Geana Elisabeta-Irina,Ionete Roxana Elena

Funder

Doctoral School of Engineering and Management of Plant and Animal Resources, Faculty of Horticulture, University of Agronomic Science and Veterinary Medicine of Bucharest

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference42 articles.

1. Antoce AO, Stockley C (2019) An overview of the implications of wine on human health, with special consideration of the wine-derived phenolic compounds. AgroLife Sci J 8(1):21–34

2. Antoce AO (2019) A SWOT evaluation of organic winemaking regulatory implications in the support for organic products in Romania. Sci Pap Series B Horticul LXIII(1):235–246

3. Artem V, Antoce AO, Namolosanu I et al (2015a) The effect of green harvest on the quality of organic grapes cultivated in Murfatlar Viticultural Centre. Bull Hortic 72:299–304. https://doi.org/10.15835/buasvmcn-hort:11360

4. Artem V, Antoce AO, Namolosanu I et al (2015b) The influence of the vine cultivation technology on the phenolic composition of red grapes. Sci Pap Series B Horticul LIX:117–122

5. Brandt K, Mølgaard JP (2001) Organic agriculture: does it enhance or reduce the nutritional value of plant foods? J Sci Food Agric 81:924–931. https://doi.org/10.1002/jsfa.903

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