Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors.
about
Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non-Saccharomyces yeasts.Influence of Freeze Concentration Technique on Aromatic and Phenolic Compounds, Color Attributes, and Sensory Properties of Cabernet Sauvignon Wine.The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine.Effect of Oak Chips on Evolution of Phenolic Compounds and Color Attributes of Bog Bilberry Syrup Wine During Bottle-Aging.
P2860
Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors.
description
2015 nî lūn-bûn
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2015年の論文
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2015年学术文章
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2015年学术文章
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name
Anthocyanin copigmentation and ...... xycinnamic acids as cofactors.
@en
Anthocyanin copigmentation and ...... xycinnamic acids as cofactors.
@nl
type
label
Anthocyanin copigmentation and ...... xycinnamic acids as cofactors.
@en
Anthocyanin copigmentation and ...... xycinnamic acids as cofactors.
@nl
prefLabel
Anthocyanin copigmentation and ...... xycinnamic acids as cofactors.
@en
Anthocyanin copigmentation and ...... xycinnamic acids as cofactors.
@nl
P1433
P1476
Anthocyanin copigmentation and ...... oxycinnamic acids as cofactors
@en
P2093
Marilena Panagopoulou
Vassiliki Oreopoulou
P356
10.1016/J.FOODCHEM.2015.10.095
P577
2015-11-10T00:00:00Z