Influence of Ethanol Concentration on the Extraction of Color and Phenolic Compounds from the Skin and Seeds of Tempranillo Grapes at Different Stages of Ripening-Reference-Cited by-同舟云学术

Influence of Ethanol Concentration on the Extraction of Color and Phenolic Compounds from the Skin and Seeds of Tempranillo Grapes at Different Stages of Ripening

Published:2005-04-22 Issue:10 Volume:53 Page:4019-4025
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Canals R.¹,Llaudy M. C.¹,Valls J.¹,Canals J. M.¹,Zamora F.¹

Affiliation:

1. Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona (CeRTA), Universitat Rovira i Virgili, C/Ramón y Cajal, 70, 43005 Tarragona, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf047872v

Reference46 articles.

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