Effect of Microoxygenation on Anthocyanin and Derived Pigment Content and Chromatic Characteristics of Red Wines-Reference-Cited by-同舟云学术

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Effect of Microoxygenation on Anthocyanin and Derived Pigment Content and Chromatic Characteristics of Red Wines

Published:2006-09 Issue:3 Volume:57 Page:325-331
ISSN:0002-9254
Container-title:American Journal of Enology and Viticulture
language:en
Short-container-title:Am J Enol Vitic.

Author:

Cano-López Marta,Pardo-Minguez Francisco,López-Roca Jose María,Gómez-Plaza Encarna

Publisher

American Society for Enology and Viticulture

Subject

Horticulture,Food Science

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evidence of the Relationship between the Oxygen Radical Absorbance Capacity (ORAC) and the Potential Exposure of White Wines to Atypical Aging (ATA);Journal of Agricultural and Food Chemistry;2024-04-12

2. Improvement and stabilization of red wine color;Handbook on Natural Pigments in Food and Beverages;2024

3. Aging acceleration of balsamic vinegar applying micro-oxygenation technique;Food Chemistry;2023-09

4. Influence of Oxygen Management on Color and Phenolics of Red Wines;Molecules;2023-01-03

5. Red wine coloration: A review of pigmented molecules, reactions, and applications;Comprehensive Reviews in Food Science and Food Safety;2022-08

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