Influence of fermentation parameters on phytochemical profile and volatile properties of mulberry (Morus nigra) wine
Author:
Affiliation:
1. School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang 212013 People's Republic of China
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.401/fullpdf
Reference49 articles.
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4. Analysis of total phenolic, flavonoids, anthocyanins and tannins content in Romanian red wines: Prediction of antioxidant activities and classification of wines using artificial neural networks;Hosu;Food Chem.,2014
5. Polyphenols: Factors influencing their sensory properties and their effects on food and beverage preferences;Lesschaeve;Am. J. Clin. Nutr.,2005
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