Effect of the modifier (Graciano vs. Cabernet Sauvignon) on blends of Tempranillo wine during ageing in the bottle. I. Anthocyanins, pyranoanthocyanins and non-anthocyanin phenolics-Reference-Cited by-同舟云学术

Effect of the modifier (Graciano vs. Cabernet Sauvignon) on blends of Tempranillo wine during ageing in the bottle. I. Anthocyanins, pyranoanthocyanins and non-anthocyanin phenolics

Published:2006-12 Issue:10 Volume:39 Page:1133-1142
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Monagas María,Bartolomé Begoña,Gómez-Cordovés Carmen

Publisher

Elsevier BV

Subject

Food Science

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4. Isolation, identification and characterization of new colour-stable anthocyanins occuring in some red wines;Bakker;Journal of Agricultural and Food Chemistry,1997

5. Mise en évidence de nouveaux pigments formés par réaction des anthocyanes avec des métabolites de levure;Benabdeljalil;Sciences des Aliments,2000

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