Grape and wine polymeric polyphenols: Their importance in enology-Reference-Cited by-同舟云学术

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Grape and wine polymeric polyphenols: Their importance in enology

Published:2017-10-20 Issue:4 Volume:59 Page:563-579
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Li Lingxi¹²,Sun Baoshan²³

Affiliation:

1. School of Pharmacy, Shenyang Pharmaceutical University, Shenyang, P. R. China

2. School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang, P. R. China

3. Pólo Dois Portos, Instituto Nacional de Investigação Agrária e Veterinária, I.P., Quinta da Almoinha, Dois Portos, Portugal

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2017.1381071

Reference196 articles.

1. Inhibition behaviours of some phenolic acids on rat kidney aldose reductase enzyme: an in vitro study

2. Comparative effects of catechin, epicatechin and N-Ω-nitroarginine on quinolinic acid-induced oxidative stress in rat striatum slices

3. Bitterness and astringency of phenolic fractions in wine

4. A comparison of the hplc, mass spectra, and acid degradation of theafulvins from black tea and proanthocyanidin polymers from wine and cider

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