Global volatile signature and polyphenols patterns in Vespolina wines according to vintage-Reference-Cited by-同舟云学术

Global volatile signature and polyphenols patterns in Vespolina wines according to vintage

Published:2020-09-09 Issue:4 Volume:56 Page:1551-1561
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Bordiga Matteo¹^ORCID,Perestrelo Rosa²,Câmara José S.²³,Yang Qiong‐Qiong⁴^ORCID,Corke Harold⁵⁶,Travaglia Fabiano¹,Locatelli Monica¹,Arlorio Marco¹,Coïsson Jean Daniel¹

Affiliation:

1. Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 Novara28100Italy

2. CQM‐UMa Centro de Química da Madeira Campus Universitário da Penteada Funchal9020‐105Portugal

3. Departamento de Química Faculdade de Ciências Exatas e Engenharia Universidade da Madeira Campus da Penteada Funchal9020‐105Portugal

4. Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China

5. Biotechnology and Food Engineering Program Guangdong Technion – Israel Institute of Technology Shantou Guangdong515063China

6. Faculty of Biotechnology and Food Engineering Technion – Israel Institute of Technology Haifa Israel

Funder

Fundação para a Ciência e a Tecnologia

Regione Piemonte

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14768

Reference45 articles.

1. Headspace gas chromatography–mass spectrometry of volatile compounds in murici (Byrsonima crassifolia L. Rich)

2. Volatile composition and descriptive sensory analysis of pomegranate juice and wine

3. Tannins of herbaceous leguminosae

4. Grapevine abiotic stress assessment and search for sustainable adaptation strategies in Mediterranean-like climates. A review

5. Evolution of phenolic compounds and metal content of wine during alcoholic fermentation and storage

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