Anthocyanins and polyphenols in Cabernet Franc wines produced with Saccharomyces cerevisiae and Torulaspora delbrueckii yeast strains: Spectrophotometric analysis and effect on selected sensory attributes-Reference-Cited by-同舟云学术

Anthocyanins and polyphenols in Cabernet Franc wines produced with Saccharomyces cerevisiae and Torulaspora delbrueckii yeast strains: Spectrophotometric analysis and effect on selected sensory attributes

Published:2018-12 Issue: Volume:268 Page:287-291
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Minnaar Phillip,Nyobo Ludwe,Jolly Neil,Ntushelo Nombasa,Meiring Skyé

Funder

ARC

Winetech

National Research Foundation of South Africa

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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