Effects of Copper Pollution on the Phenolic Compound Content, Color, and Antioxidant Activity of Wine

By Sun Xiangyu   Ma Tingting   Han Luyang   Huang Weidong   Zhan Jicheng  

Molecules, Vol. 22, Iss. 5, 2017-05 ,pp. : 726-726

MDPI

Access to resources Recommend Favorite

Effect of Sulfites on Antioxidant Activity, Total Polyphenols, and Flavonoid Measurements in White Wine

By Nardini Mirella   Garaguso Ivana  

Foods, Vol. 7, Iss. 3, 2018-03 ,pp. : 35-35

MDPI

Access to resources Recommend Favorite

Investigation of a Quantitative Method for the Analysis of Chiral Monoterpenes in White Wine by HS-SPME-MDGC-MS of Different Wine Matrices

By Song Mei   Xia Ying   Tomasino Elizabeth  

Molecules, Vol. 20, Iss. 4, 2015-04 ,pp. : 7359-7378

MDPI

Access to resources Recommend Favorite

Polyphenols, Antioxidant Potential and Color of Fortified Wines during Accelerated Ageing: The Madeira Wine Case Study

By Pereira Vanda   Albuquerque Francisco   Cacho Juan   Marques José C.  

Molecules, Vol. 18, Iss. 3, 2013-03 ,pp. : 2997-3017

MDPI

Access to resources Recommend Favorite

Influence of Freeze Concentration Technique on Aromatic and Phenolic Compounds, Color Attributes, and Sensory Properties of Cabernet Sauvignon Wine

By Wu Yan-Yan   Xing Kai   Zhang Xiao-Xu   Wang Hui   Wang Yong   Wang Fang   Li Jing-Ming  

Molecules, Vol. 22, Iss. 6, 2017-06 ,pp. : 899-899

MDPI

Access to resources Recommend Favorite