Characterization of Vitis vinifera L. Cv. Carménère Grape and Wine Proanthocyanidins-Reference-Cited by-同舟云学术

Characterization of Vitis vinifera L. Cv. Carménère Grape and Wine Proanthocyanidins

Published:2007-04-04 Issue:9 Volume:55 Page:3675-3680
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fernández Katherina¹,Kennedy James A.¹,Agosin Eduardo¹

Affiliation:

1. Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Macul, Santiago, Chile, and Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf063232b

Reference34 articles.

1. Rooting out the wine plague

2. The polymeric nature of wine pigments

Cited by 65 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. Protein extracts from amaranth and quinoa as novel fining agents for red wines;Food Chemistry;2024-08

2. Maceration duration and grape variety: key factors in phenolic compound enrichment of Montenegrin red wine;OENO One;2024-07-17

3. Flavan‐3‐ols and Condensed Tannin;Understanding Wine Chemistry;2024-05-24

4. Different physicochemical interactions between varietal wines and human saliva: Correspondence with astringency;Food Research International;2024-02

5. Enhanced Polyphenols Recovery from Grape Pomace: A Comparison of Pressurized and Atmospheric Extractions with Deep Eutectic Solvent Aqueous Mixtures;Antioxidants;2023-07-18