New insights into the formation of precipitates of quercetin in Sangiovese wines
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-020-04296-7.pdf
Reference36 articles.
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3. Buiarelli F, Bernardini F, Di Filippo P, Riccardi C, Pomata D, Simonetti G, Risoluti R (2018) Extraction, purification, and determination by HPLC of Quercetin in some Italian wines. Food Anal Methods 11(12):3558–3562
4. Castellari M, Matricardi L, Arfelli G, Galassi S, Amati A (2000) Level of single bioactive phenolics in red wine as a function of the oxygen supplied during storage. Food Chem 69(1):61–67
5. Castellari M, Piermattei B, Arfelli G, Amati A (2001) Influence of aging conditions on the quality of red Sangiovese wine. J Agric Food Chem 49(8):3672–3676
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