Effect of winemaking on phenolic profile, colour components and antioxidants in Crljenak kaštelanski (sin. Zinfandel, Primitivo, Tribidrag) wine
Author:
Funder
Hrvatska Zaklada za Znanost
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-019-03638-4/fulltext.html
Reference35 articles.
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2. Amerine MA, Ough CS (1980) Methods for analysis of musts and wines. Wiley, New York
3. Bautista-Ortín AB, Fernández-Fernández JI, López-Roca JM, Gómez-Plaza E (2007) The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics. J Food Comp Anal 20:546–552. https://doi.org/10.1016/j.jfca.2007.04.008
4. Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as measurement of “antioxidant power”: the FRAP assay. Anal Biochem 239:70–77. https://doi.org/10.1006/abio.1996.0292
5. Cimino F, Sulfaro V, Trombetta D, Saija A, Tomaino A (2007) Radical-scavenging capacity of several Italian red wines. Food Chem 103(1):75–81. https://doi.org/10.1016/j.foodchem.2006.07.042
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