Menu

Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market

By Cruz Miguel,Correia Ana C.,Gonçalves Fernando J.,Jordão António M. in (2018)

Edp Sciences

Abstract Access to resources Recommend Favorite

Chemical and sensory characterization of the aroma of ‘Chardonnay’ musts fermented with different nitrogen sources

By Izquierdo Cañas Pedro Miguel,Mena Morales Adela,Heras Manso J.M.,García Romero E.,González Viñas Miguel Angel,Sánchez Palomo Eva in (2018)

Edp Sciences

Abstract Access to resources Recommend Favorite

Chemical profile and antioxidant potential of four table grape (Vitis vinifera) cultivars grown in Douro region, Portugal

By Mota Ana,Pinto Joana,Fartouce Ivo,Correia Maria José,Costa Rui,Carvalho Rosa,Aires Alfredo,Oliveira Ana Alexandra in (2018)

Edp Sciences

Abstract Access to resources Recommend Favorite

Alterations on phenolic compounds and antioxidant activity during sour grape juice concentrate processing

By Guler Ali,Tokusoglu Ozlem,Artik Nevzat in (2018)

Edp Sciences

Abstract Access to resources Recommend Favorite

Effect of the harvest season on phenolic composition and oenological parameters of grapes and wines cv. ‘Touriga Nacional’ (Vitis vinifera L.) produced under tropical semi-arid climate, in the state of Pernambuco, Brazil

By Barreto de Oliveira Juliane,Lemos Faria Diana,Fernandes Duarte Daniel,Egipto Ricardo,Laureano Olga,de Castro Rogério,Pereira Giuliano Elias,Ricardo-da-Silva Jorge Manuel in (2018)

Edp Sciences

Abstract Access to resources Recommend Favorite