Polyphenolic content of Vranec wines produced by different vinification conditions-Reference-Cited by-同舟云学术

Polyphenolic content of Vranec wines produced by different vinification conditions

Published:2011-01 Issue:1 Volume:124 Page:316-325
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ivanova Violeta,Dörnyei Ágnes,Márk László,Vojnoski Borimir,Stafilov Trajće,Stefova Marina,Kilár Ferenc

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference51 articles.

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4. Isolation and identification of the hydroxycinnamic acid derivatives in white riesling wine;Baranowski;American Journal of Enology and Viticulture,1981

5. The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics;Bautista-Ortin;Journal of Food Composition and Analysis,2007

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