Effect of the Maceration Technique on the Relationships between Anthocyanin Composition and Objective Color of Syrah Wines
Author:
Affiliation:
1. Laboratory of Nutrition and Food Science, Faculty of Pharmacy, University of Seville, 41012 Seville, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf049570z
Reference23 articles.
1. Efeito de três processos de vinificação sobre a composição química e a qualidade do vinho Cabernet Franc
2. Polyphenol Content and Total Antioxidant Activity of Vini Novelli (Young Red Wines)
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