Stability, antioxidant activity and phenolic composition of commercial and reverse osmosis obtained dealcoholised wines-Reference-Cited by-同舟云学术

Stability, antioxidant activity and phenolic composition of commercial and reverse osmosis obtained dealcoholised wines

Published:2011-07 Issue:6 Volume:44 Page:1369-1375
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Bogianchini M.,Cerezo Ana B.,Gomis A.,López F.,García-Parrilla M.C.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

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3. Phenolics in white free run juices and wines from Pened’es by high-performance liquid chromatography: changes during vinification;Betes-Saura;Journal of Agricultural and Food Chemistry,1996

4. The copigmentation of anthocyanins and its role in the color of red wine: a critical review;Boulton;American Journal of Enology and Viticulture,2001

5. Defining the ascorbic acid crossover from anti-oxidant to pro-oxidant in a model wine matrix containing (+)-catechin;Bradshaw;Journal of Agriculture and Food Chemistry,2003

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