Effects of Fruit Zone Leaf Removal on the Concentrations of Phenolic and Organic Acids in Istrian Malvasia Grape Juice and Wine

Phenolic acids, represented by hydroxycinnamic and hydroxybenzoic acids and their derivatives, are the most abundant phenolic compounds in grape juice and wine of white grapevine cultivars. The effects of fruit zone leaf removal on the concentration of hydroxycinnamic, hydroxybenzoic and organic aci...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Marijan Bubola, Karin Kovačević Ganić, Marko Karoglan, Bernard Kozina, Đordano Peršurić
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	University of Zagreb Faculty of Food Technology and Biotechnology 2012-01-01
סדרה:	Food Technology and Biotechnology
נושאים:	leaf removal phenolic acids organic acids Istrian Malvasia grape juice wine
גישה מקוונת:	http://hrcak.srce.hr/file/124075
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!