Understanding sweetness of dry wines: First evidence of astilbin isomers in red wines and quantitation in a one-century range of vintages-Reference-Cited by-同舟云学术

Understanding sweetness of dry wines: First evidence of astilbin isomers in red wines and quantitation in a one-century range of vintages

Published:2021-08 Issue: Volume:352 Page:129293
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fayad Syntia,Le Scanff Marie,Waffo-Teguo Pierre,Marchal Axel

Funder

FranceAgriMer

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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4. Qualitative and quantitative analysis of Rhizoma Smilacis glabrae by ultra high performance liquid chromatography coupled with LTQ orbitrapXL hybrid mass spectrometry;Chen;Molecules,2014

5. The in vitro inhibitory effect of flavonoid astilbin on 3-hydroxy-3-methylglutaryl coenzyme A reductase on Vero cells;Chen;Zhonghua Yi Xue Za Zhi (Taipei),2001

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