Wine Phenols-Reference-Cited by-同舟云学术

Wine Phenols

Published:1988 Issue: Volume: Page:173-218
ISSN:0937-8340
Container-title:Wine Analysis
language:
Short-container-title:

Author:

Singleton V. L.

Publisher

Springer Berlin Heidelberg

Link

http://link.springer.com/content/pdf/10.1007/978-3-642-83340-3_7.pdf

Reference181 articles.

1. Amerine MA (1954) Composition of wines. I. Organic constituents. Adv Food Res 5:353–510

2. Amerine MA, Ough CS (1980) Methods for analysis of musts and wines. Wiley-Interscience, New York

3. Arnow LE (1937) Colorimetric determination of the components of 2,4-dihydroxyphenyl-alanine-tyrosine mixtures. J Biol Chem 118:531–537

4. Asquith TS, Butler LG (1986) Interactions of condensed tannins with selected proteins. Phytochemistry 25:1591–1593

5. Association of Official Agricultural Chemists (1984) Official methods of analysis of the association of analytical chemists. 14th edn. AOAC, Washington, DC

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