Influence of Grape Flesh on the Retention and Composition of Polyphenols from Skins and Seeds
Author:
Affiliation:
1. Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Lane, Ames, Iowa 50011, United States
2. Department of Wine Food & Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c00612
Reference50 articles.
1. Relationship between Red Wine Grades and Phenolics. 1. Tannin and Total Phenolics Concentrations
2. Analysis of Proanthocyanidin Cleavage Products Following Acid-Catalysis in the Presence of Excess Phloroglucinol
3. Red-Color Related Phenolic Composition of Garnacha Tintorera (Vitis viniferaL.) Grapes and Red Wines
4. Measurement of Polymeric Pigments in Grape Berry Extract sand Wines Using a Protein Precipitation Assay Combined with Bisulfite Bleaching
5. Effect of Ethanol on Grape Seed Proanthocyanidin Extraction
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