Effect of Oak Chips on Evolution of Phenolic Compounds and Color Attributes of Bog Bilberry Syrup Wine During Bottle-Aging-Reference-Cited by-同舟云学术

Effect of Oak Chips on Evolution of Phenolic Compounds and Color Attributes of Bog Bilberry Syrup Wine During Bottle-Aging

Published:2016-10-18 Issue:11 Volume:81 Page:C2697-C2707
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Liu Shuxun¹,Wang Shaoyang¹,Yuan Guanshen¹,Ouyang Xiaoyu¹,Liu Yaran¹,Zhu Baoqing¹,Zhang Bolin¹

Affiliation:

1. Beijing Key Laboratory of Forestry Food Processing and Safety, Dept. of Food Science, College of Biological Sciences and Biotechnology; Beijing Forestry Univ; Beijing 100083 China

Funder

Central Universities

Grand of China Forestry Administration 948 Project

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13532/fullpdf

Reference61 articles.

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3. Effect of oxygenation on polyphenol changes occurring in the course of wine-making;Atanasova;Anal Chim Acta,2002

4. Spectrophotometric study of anthocyan copigmentation reactions. 3. Malvin and the nonglycosidized flavone morin;Baranac;J Agric Food Chem,1997

5. Blueberries decrease cardiovascular risk factors in obese men and women with metabolic syndrome;Basu;J Nutr,2010

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