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Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins
Proanthocyanidins are key metabolites that explain wine sensorial character (bitterness and astringency) and red wine color changes during aging. Therefore, a fast and accurate method to evaluate the degree of polymerization and the structural composition of the polymeric proanthocyanidins is a cruc...
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| Vydáno v: | Molecules |
|---|---|
| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI
2021
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7922431/ https://ncbi.nlm.nih.gov/pubmed/33669538 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26041087 |
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