Spectral evaluation of total phenolic components inVitis vinifera: Grapes and wines-Reference-Cited by-同舟云学术

Spectral evaluation of total phenolic components inVitis vinifera: Grapes and wines

Published:1985-12 Issue:12 Volume:36 Page:1275-1284
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Somers T. Chris,Ziemelis Guntis

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference40 articles.

1. Les Composés Phénoliques du Raisin et du Vin 1964, Paris, INRA.

2. ; Phenolic Substances in Grapes and Wine and their Significance 1969, New York, Academic Press.

3. ; ; ; Sciences et Techniques du Vin Vol. 1; Dunod, Paris, 1972, Ch. 13, 471–514.

4. Grape and wine phenolics; background and prospects. In: Proc. UCD Grape and Wine Centennial Symposium 1980. (Webb, A. D., Ed.) 1982, 215–227.

5. Red wines—critical parameters. In: Proc. Fifth Australian Wine Industry Tech. Conf. 1983. (; , Eds), The Australian Wine Research Institute, 1984, 377–389.

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