Effect of diverse enzyme preparations on the extraction and evolution of phenolic compounds in red wines - source and amounts

Author： Pardo F.   Salinas M.R.   Alonso G.L.   Navarro G.   Huerta M.D.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.67, Iss.2, 1999-11, pp. : 135-142

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

Analysis of non-coloured phenolic compounds in red wines. A comparison of high-performance liquid chromatography and capillary zone electrophoresis

By Garcia-Viguera C.   Bridle P.  

Food Chemistry, Vol. 54, Iss. 4, 1995-01 ,pp. : 349-352

Elsevier

Access to resources Recommend Favorite

Phenolic compounds and total antioxidant potential of commercial wines

By Minussi R.C.   Rossi M.   Bologna L.   Cordi L.   Rotilio D.   Pastore G.M.   Duran N.  

Food Chemistry, Vol. 82, Iss. 3, 2003-08 ,pp. : 409-416

Elsevier

Access to resources Recommend Favorite

Extraction of phenolic compounds from red grape marc for use as food lipid antioxidants

By Bonilla F.   Mayen M.   Merida J.   Medina M.  

Food Chemistry, Vol. 66, Iss. 2, 1999-08 ,pp. : 209-215

Elsevier

Access to resources Recommend Favorite

The stabilization of white wines by adsorption of phenolic compounds on chitin and chitosan

By Spagna G.   Pifferi P.G.   Rangoni C.   Mattivi F.   Nicolini G.   Palmonari R.  

Food Research International, Vol. 29, Iss. 3, 1996-04 ,pp. : 241-248

Elsevier

Access to resources Recommend Favorite

Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines

By Ho P.   Hogg T.A.   Silva M.C.M.  

Food Chemistry, Vol. 64, Iss. 1, 1999-01 ,pp. : 115-122

Elsevier

Access to resources Recommend Favorite