Subject
General Medicine,Food Science,Analytical Chemistry
Reference31 articles.
1. Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation;Álvarez;European Food Research and Technology,2009
2. Evolution of phenolic compounds and metal content of wine during alcoholic fermentation and storage;Bimpilas;Food Chemistry,2015
3. Effect of p-coumaric acid on the color in red wine;Bloomfield;Mitteilungen Klosterneuburg,2003
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. Flavonoids in wine;Cheynier,2006
Cited by
99 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