Author:
Boulet Jean-Claude,Abi-Habib Elissa,Carrillo Stéphanie,Roi Stéphanie,Veran Fréderic,Verbaere Arnaud,Meudec Emmanuelle,Rattier Anais,Ducasse Marie-Agnès,Jørgensen Bodil,Hansen Jeanett,Gall Sophie Le,Poncet-Legrand Céline,Cheynier Véronique,Doco Thierry,Vernhet Aude
Subject
General Medicine,Food Science,Analytical Chemistry
Reference42 articles.
1. Impact of grape variety, berry maturity and size on the extractability of skin polyphenols during model wine-like maceration;Abi-Habib;Journal of the Science of Food and Agriculture,2021
2. Impact of the variety on the adsorption of anthocyanins and tannins on grape flesh cell walls;Abi-Habib;Journal of the Science of Food and Agriculture,2022
3. Localisation des tanins dans la pellicule de baie de raisin;Amrani-Joutei;Vitis,1994
4. Involvement of pectin methyl-esterase during the ripening of grape berries: partial cdna isolation, transcript expression and changes in the degree of methyl-esterification of cell wall pectins;Barnavon;Phytochemistry,2001
5. Bautista-Ortin, A., J.I., F.-F., Lopez-Roca, J., & Gomez-Plaza, E. (2006). The effect of grape ripening stage on red wine color. Journal International des Sciences de la Vigne et du Vin, 40, 15–24.
Cited by
9 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