Author:
de Freitas Victor,Mateus Nuno
Publisher
Springer Science and Business Media LLC
Reference36 articles.
1. Bakker J, Bridle P, Honda T, Kuwano H, Saito N, Terahara N, Timberlake CF (1997) Isolation and identification of a new anthocyanin occurring in some red wines. Phytochemistry 44:1375–1382
2. Bakker J, Picinelli A, Bridle P (1993) Model wine solutions: Colour and composition changes during ageing. Vitis 32:111–118
3. Bakker J, Timberlake CF (1997) Isolation, identification, and characterization of new color-stable anthocyanins occurring in some red wines. J Agric Food Chem 45:35–43
4. Bendz G, Martensson O, Nilsson E (1967) Studies of flavylium compounds. I. Some flavylium compounds and their properties. Arkiv Kemi 27:67–77
5. Brouillard R, Dangles O (1994) Anthocyanin molecular interactions: the first step in the formation of new pigments during wine ageing. Food Chem 51:365–371
Cited by
57 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献