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Influence of copigmentation and phenolic composition on wine color

Chromatic characteristics and their relationships with copigmentation and phenolic composition were studied in 160 bottled red wines. Free anthocyanins, copigmented anthocyanins and polymeric pigments contributing to color were calculated according to Boulton protocol and related to main changes pro...

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Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Heras-Roger, J., Alonso-Alonso, O., Gallo-Montesdeoca, A., Díaz-Romero, C., Darias-Martín, J.
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2016
Fag:
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4951405/
https://ncbi.nlm.nih.gov/pubmed/27478209
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2210-3
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