Influence of skin maceration time on the proanthocyanidin content of red wines-Reference-Cited by-同舟云学术

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Influence of skin maceration time on the proanthocyanidin content of red wines

Published:2012-10-07 Issue:6 Volume:235 Page:1117-1123
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Busse-Valverde N.,Bautista-Ortín A. B.,Gómez-Plaza E.,Fernández-Fernández J. I.,Gil-Muñoz R.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-012-1842-4.pdf

Reference36 articles.

1. del Llaudy M, Canals R, Canals J, Zamora F (2008) Eur Food Res Technol 226:337–344

2. Gawel R (1998) Aust J Grape Wine Res 4:74–95

3. Mercurio MD, Dambergs RG, Cozzolino D, Herderich MJ, Smith PA (2010) J Agric Food Chem 58:12313–12319

4. Kassara S, Kennedy J (2011) J Agric Food Chem 59:8409–8412

5. Saenz-Navajas MP, Martín-López P, Ferreira V, Fernández-Zurbano P (2011) Aust J Grape Wine Res 17:9–19

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