Author:
Puškaš Vladimir,Miljić Uroš
Funder
Ministry of Education and Science of the Republic of Serbia
Subject
Food Science,Biotechnology
Reference23 articles.
1. Effect of processing on the phenolics and colour of Cabernet Sauvignon, Chamburcin and Noble wines and juices;Auw;American Journal of Enology and Viticulture,1996
2. Modeling and optimization I: usability of response surface methodology;Baş;Journal of Food Engineering,2007
3. The copigmentation of anthocyanins and its role in the color of red wine: a critical review;Boulton;American Journal of Enology and Viticulture,2001
4. Phenolic compounds and colour stability of Vinhão wines: influence of wine-making protocol and fining agents;Castillo-Sánchez;Food Chemistry,2008
5. Influence of wine-making protocol and fining agents on the evolution of the anthocyanin content, colour and general organoleptic quality of Vinhão wines;Castillo-Sánchez;Food Chemistry,2006
Cited by
11 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