Phenolic Composition as Related to Red Wine Flavor-Reference-Cited by-同舟云学术

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Phenolic Composition as Related to Red Wine Flavor

Published:1998-07-23 Issue: Volume: Page:124-141
ISSN:0097-6156
Container-title:ACS Symposium Series
language:
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Author:

Cheynier Véronique¹,Fulcrand Hélène¹,Brossaud Franck¹²,Asselin Christian²,Moutounet Michel¹

Affiliation:

1. Institut Supérieur de la Vigne et du Vin, INRA-IPV, Unité de Recherche Polymères et Techniques Physico-Chimiques, 2 place Viala, 34060 Montpellier cedex, France

2. Unité de Recherches sur la Vigne et le Vin, 42, rue G. Morel, 49071 Beaucouzé cedex, France

Publisher

American Chemical Society

Link

https://pubs.acs.org/doi/pdf/10.1021/bk-1998-0714.ch010

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Mechanism of procyanidins for health functionality by improving the intestinal environment;Bioscience, Biotechnology, and Biochemistry;2023-12-06

2. Abscisic Acid’s Role in the Modulation of Compounds that Contribute to Wine Quality;Plants;2021-05-08

3. Polyphenols as Bioactive Compounds in Foods and Food Supplements;SpringerBriefs in Molecular Science;2020

4. Polyphenols and the Mediterranean Diet. Chemistry, Sensorial Properties and Natural Sources;SpringerBriefs in Molecular Science;2020

5. Effects of Berry Maturity and Wine Alcohol on Phenolic Content during Winemaking and Aging;American Journal of Enology and Viticulture;2017-10-30

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