Color Stabilization of Red Wines. A Chemical and Colloidal Approach-Reference-Cited by-同舟云学术

Color Stabilization of Red Wines. A Chemical and Colloidal Approach

Published:2014-03-13 Issue:29 Volume:62 Page:6984-6994
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Alcalde-Eon Cristina¹,García-Estévez Ignacio¹,Puente Victor²,Rivas-Gonzalo Julián C.¹,Escribano-Bailón M. Teresa¹

Affiliation:

1. Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatologı́a, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, Spain

2. Laffort España, Polı́gono Txirrita Maleo 12, Renterı́a, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf4055825

Reference41 articles.

1. The Color of Odors

2. Color of Scents: Chromatic Stimuli Modulate Odor Responses in the Human Brain

3. Ribéreau-Gayon, P.; Glories, Y.; Maujean, A.; Dubourdieu, D.Handbook of Enology. Vol. 2. The Chemistry of Wine Stabilization and Treatments,2nd ed.Wiley:Chichester, UK, 2003; 404pp.

4. Pyranoanthocyanins – an overview on structures, occurrence, and pathways of formation

5. Stability and Color of Unreported Wine Anthocyanin-derived Pigments

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