Evaluation of the potential astringency of the skins and seeds of different grape varieties based on polyphenol/protein binding-Reference-Cited by-同舟云学术

Evaluation of the potential astringency of the skins and seeds of different grape varieties based on polyphenol/protein binding

Published:2019-12 Issue:4 Volume:39 Page:930-938
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ZHU Yan-Yun¹^ORCID,ZHAO Peng-Tao¹,WANG Xiao-Yu¹,ZHANG Juan¹,WANG Xue- Hui¹,TIAN Cheng-Rui¹,REN Meng-Meng¹,CHEN Tong-Guo¹,YUAN Huan-Huan¹

Affiliation:

1. Shaanxi Normal University, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39n4/0101-2061-cta-fst01518.pdf

Reference43 articles.

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3. Phenolic compositions of grapes and wines from cultivar cabernet Sauvignon produced in Chile and their relationship to commercial value;Cáceres A.;Journal of Agricultural and Food Chemistry,2012

4. Influences of Berry Size on Fruit Composition and Wine Quality of Vitis vinifera L. cv. ‘Cabernet Sauvignon’ Grapes;Chen W. K.;South African Journal of Enology and Viticulture,2018

5. Tropical Isabella Grape Juices: Bioactive compounds and antioxidant power depends on harvest season;Cinthia C. B.;Journal of Food Science and Engineering,2013

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