Phenolic compounds of Moroccan red press wines: Influence of fining agents and micro-oxygenation treatments-Reference-Cited by-同舟云学术

Phenolic compounds of Moroccan red press wines: Influence of fining agents and micro-oxygenation treatments

Published:2017-05 Issue: Volume:78 Page:143-150
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ben Aziz Mohamed,Mouls Laetitia,Fulcrand Hélène,Douieb Hicham,Hajjaj Hassan

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

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4. Effect of various proteins on different molecular weight proanthocyanidin fractions of red wine during wine fining;Cosme;American Journal of Enology and Viticulture,2009

5. Structural features of procyanidin interactions with salivary proteins;De Freitas;Journal of Agricultural and Food Chemistry,2001

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