Author:
Hernanz Dolores,Recamales Ángeles F.,González-Miret M. Lourdes,Gómez-Míguez M. José,Vicario Isabel M.,Heredia Francisco J.
Reference27 articles.
1. Phenolics in white free run juices and wines from Penedés by high-performance liquid chromatography: changes during vinification;Betés-Saura;Journal of Agricultural and Food Chemistry,1996
2. Effect of pomace contact and hyperoxidation on the phenolic composition and quality of Grenache and Chardonnay wines;Cheynier;American Journal of Enolology and Viticulture,1989
3. Must browning in relation to the behaviour of phenolic compounds during oxidation;Cheynier;American Journal of Enolology and Viticulture,1990
4. Influence of two pressing processes on the quality of must in white wine production;Darias-Martín;Journal of Food Engineering,2004
5. Effect of skin contact on the antioxidant phenolics in white wine;Darias-Martín;Food Chemistry,2000
Cited by
40 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