Blending of different domestic grape wines using mixture design and optimization technique-Reference-Cited by-同舟云学术

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Blending of different domestic grape wines using mixture design and optimization technique

Published:2010-08 Issue:4 Volume:19 Page:1011-1018
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Koak Ji Hye,Kang Byung Sun,Hahm Young Tae,Park Cheon Seok,Baik Moo Yeol,Kim Byung Yong

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-010-0142-7.pdf

Reference33 articles.

1. Lee JE, Shin YS, Sim JK, Kim SS, Koh KH. Study on the color characteristics of Korean red wine. Korean J. Food Sci. Technol. 34: 164–169 (2002)

2. Frankel EN, Kanner J, German JB, Parks E, Kinsella JE. Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine. Lancet 341: 454–457 (1993)

3. Rice-Evans CA, Miller NJ, Pagana G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Bio. Med. 20: 933–956 (1996)

4. Demrow HS, Slane PR, Folts JD. Administration of wine and grape juice inhibits in vivo platelet activity and thrombosis in stenosed canine coronary arteries. Circulation 91: 1182–1188 (1995)

5. Gryglewski RJ. On the mechanism of antithrombotic action of flavonoids. Biochem. Pharmacol. 36: 317–322 (1987)

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