Migration of phenolic compounds from different cork stoppers to wine model solutions: antioxidant and biological relevance-Reference-Cited by-同舟云学术

Migration of phenolic compounds from different cork stoppers to wine model solutions: antioxidant and biological relevance

Published:2014-08-22 Issue:6 Volume:239 Page:951-960
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Azevedo J.,Fernandes I.,Lopes P.,Roseira I.,Cabral M.,Mateus N.,Freitas V.

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/s00217-014-2292-y.pdf

Reference22 articles.

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2. Jung R, Hamatscheck J (1992) Structure and characteristics of natural cork in relation to its use as closure material for bottles. Wein-Wiss 47:226–234

3. Oliveira V, Knapic S, Pereira H (2013) Classification modeling based on surface porosity for the grading of natural cork stoppers for quality wines. Food Bioprod Process. doi: 10.1016/j.fbp.2013.11.004

4. Gonzalez-Adrados JR, Pereira H (1996) Classification of defects in cork planks using image analysis. Wood Sci Technol 30(3):207–215

5. Pereira H, Lopes F, Graça J (1996) The evaluation of the quality of cork planks by image analysis. Holzforschung 50(2):111–115

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