Comparison of Three Extraction Methods Used To Evaluate Phenolic Ripening in Red Grapes-Reference-Cited by-同舟云学术

Comparison of Three Extraction Methods Used To Evaluate Phenolic Ripening in Red Grapes

Published:2010-03-05 Issue:7 Volume:58 Page:4071-4076
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fragoso Sandra¹,Mestres Montserrat¹,Busto Olga¹,Guasch Josep¹

Affiliation:

1. Grup de Química Analítica Enològic i dels Aliments, Departament de Química Analítica i Química Orgànica, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus Sescelades, 43007 Tarragona, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9040639

Reference15 articles.

1. Color and Stability of Pigments Derived from the Acetaldehyde-Mediated Condensation between Malvidin 3-O-Glucoside and (+)-Catechin

2. Influence of ripening stage and maceration length on the contribution of grape skins, seeds and stems to phenolic composition and astringency in wine-simulated macerations

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