Changes in Color and Phenolic Compounds during the Raisining of Grape Cv. Pedro Ximenez-Reference-Cited by-同舟云学术

Changes in Color and Phenolic Compounds during the Raisining of Grape Cv. Pedro Ximenez

Published:2008-03-18 Issue:8 Volume:56 Page:2810-2816
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Serratosa María P.¹,Lopez-Toledano Azahara¹,Merida Julieta¹,Medina Manuel¹

Affiliation:

1. Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Edificio Marie Curie, Campus de Rabanales, E-14014 Cordoba, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf073278k

Reference40 articles.

1. Composition and Quality of Musts and Wines of California Grapes

2. Winkler, A. J.General Viticulture;University of California:Berkeley, CA, 1962; 633pp.

3. Volatile compounds in dried grapes

4. Browning of sultana grape berries during drying

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