Evolution of Phenolic Composition of Red Wine during Vinification and Storage and Its Contribution to Wine Sensory Properties and Antioxidant Activity

✍ Scribed by Sun, Baoshan; Neves, Ana C.; Fernandes, Tiago A.; Fernandes, Ana L.; Mateus, Nuno; De Freitas, Vítor; Leandro, Conceição; Spranger, Maria I.

• Book ID: 120993902
• Publisher: American Chemical Society
• Year: 2011
• Tongue: English
• Weight: 787 KB
• Volume: 59
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf201383e