Astringency of Fruits and Fruit Products in Relation to Phenolic Content-Reference-Cited by-同舟云学术

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Astringency of Fruits and Fruit Products in Relation to Phenolic Content

Published:1964 Issue: Volume: Page:179-217
ISSN:0065-2628
Container-title:Advances in Food Research Volume 13
language:
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Author:

Joslyn M.A.,Goldstein Judith L.

Publisher

Elsevier

Reference214 articles.

1. Investigation of a colorimetric method for determining tannins in liquors;Adams;J. Am. Leather Chemists Assoc.,1949

2. Composition of wines. I. Organic constituents;Amerine;Advances in Food Research,1954

3. Tanning theory;Anon;Chern. Eng. News,1953

4. Gallotannins. III. The constitution of Chinese, Turkish, sumach and tara tannins;Armitage;J. Chem. Soc.,1961

5. Methylating enzymes;Axelrod,1960

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