Phenolic Analysis and Theoretic Design for Chinese Commercial Wines’ Authentication

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|83|1|30-38

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.83, Iss.1, 2018-01, pp. : 30-38

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Comparison and Chemometric Analysis of the Phenolic Compounds and Organic Acids Composition of Chinese Wines

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 1, 2015-01 ,pp. : C20-C28

John Wiley & Sons Inc

Access to resources Recommend Favorite

Profiles of Phenolic Acids and Flavan‐3‐ols for Select Chinese Red Wines: A Comparison and Differentiation According to Geographic Origin and Grape Variety

By  

JOURNAL OF FOOD SCIENCE, Vol. 22-1147, Iss. 10, 2015-10 ,pp. : C2170-C2179

John Wiley & Sons Inc

Access to resources Recommend Favorite

Profiles of Phenolic Acids and Flavan‐3‐ols for Select Chinese Red Wines: A Comparison and Differentiation According to Geographic Origin and Grape Variety

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 10, 2015-10 ,pp. : C2170-C2179

John Wiley & Sons Inc

Access to resources Recommend Favorite

Chemometric and phenolic attributes of blended wines assessed by multivariate techniques

By  

JOURNAL OF THE INSTITUTE OF BREWING, Vol. 121, Iss. 4, 2015-10 ,pp. : 636-641

John Wiley & Sons Inc

Access to resources Recommend Favorite

Antioxidant phenolic compounds of pomegranate wines produced by different maceration methods

By  

JOURNAL OF THE INSTITUTE OF BREWING, Vol. 124, Iss. 1, 2018-01 ,pp. : 38-44

John Wiley & Sons Inc

Access to resources Recommend Favorite