Effect of winemaking practices on color indexes and selected bioactive phenolics of Aglianico wine. [electronic resource]
Producer: 20080324Description: S623-8 p. digitalISSN:- 1750-3841
- Adult
- Anthocyanins -- analysis
- Antioxidants -- analysis
- Catechin -- analysis
- Chromatography, High Pressure Liquid
- Color
- Food Handling -- methods
- Food Technology -- methods
- Humans
- Italy
- Pectins -- metabolism
- Phenols -- analysis
- Quercetin -- analysis
- Resveratrol
- Rutin -- analysis
- Stilbenes -- analysis
- Sulfur Dioxide -- administration & dosage
- Taste -- physiology
- Time Factors
- Viscosity
- Vitis -- chemistry
- Wine -- analysis
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Publication Type: Journal Article
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