Author:
Torchio Fabrizio,Río Segade Susana,Gerbi Vincenzo,Cagnasso Enzo,Rolle Luca
Reference51 articles.
1. Impact of prefermentative maceration on the phenolic and volatile compounds in Monastrell red wines;Álvarez;Analytica Chimica Acta,2006
2. Viticultural evaluation of French and California Pinot noir clones grown for production of sparkling wine;Anderson;American Journal of Enology and Viticulture,2008
3. Viability of total phenol index value as quality marker of sparkling wines, “cavas”;Bosch-Fusté;Food Chemistry,2009
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. Non thermal stabilization mechanisms of anthocyanins in model and food systems — An overview;Cavalcanti;Food Research International,2011
Cited by
25 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