Investigation of Potential Taste Reduction of Catechin and Grape Seed Dimeric Phenols in Water by Wine Proteins-Reference-Cited by-同舟云学术

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Investigation of Potential Taste Reduction of Catechin and Grape Seed Dimeric Phenols in Water by Wine Proteins

Published:2002-06 Issue:4 Volume:35 Page:355-361
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Fukui Masakazu,Yokotsuka Koki,Ishii Rie,O'Mahony Michael,Rousseau Benoı̂t

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Grape and wine proteins of white wine varieties;BAYLY;American Journal of Enology and Viticulture,1967

2. Modified carbazole reaction for uronic acids;BITTER;Biochemical Journal,1961

3. Possible protein–polysaccharide complexes in red wines;BRILLOUET;American Journal of Enology and Viticulture,1991

4. The stabilization of foams by proteins;CUMPER;Transactions of the Faraday Society,1953

5. Interfaces, proteins, films, and foams;DAMODARAN;Advances in Food and Nutrition Research,1990

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