Characterization of Phenolic Compounds in Wine Lees

Antioxidants - Switzerland
doi 10.3390/antiox7040048
Full Text
Abstract

Available in full text

Date
Authors
Publisher

MDPI AG

Related search

Study of Organic Acids, Phenolic Compounds and Minerals in Grape Waste From Wine Production

Works of Georgian Technical University
2019English

Influence of Freezing Skin Grapes to Extract Phenolic Compounds During Red Wine Maceration

BIO Web of Conferences
2014English

Synthesis & Characterization of Azo Compounds Containing Disubstituted Phenolic Moities

International Journal of Advanced Scientific Research and Management
2019English

Isolation and Characterization of Phenolic Compounds From Coptidis Rhizoma.

Chemical and Pharmaceutical Bulletin
MedicineDrug DiscoveryChemistry
1985English

The Effect of Inactivated Yeast-Based Products on the Process of Wine Aging, Phenolic Compounds and Sensory Characteristics of Red Wine Prokupac

BIO Web of Conferences
2017English

Determination of Phenolic Cinnamates in White Wine and Their Effect on Wine Quality

Agricultural and Biological Chemistry
1981English

Characterization of Phenolic Compounds in Tincture of Edible Nepeta Nuda: Development of Antimicrobial Mouthwash

Food and Function
MedicineFood Science
2018English

Optimisation of Fermentation Process for Production of Black Rice Wine and Evaluation of Its Phenolic and Volatile Compounds

Journal of the Institute of Brewing
Food Science
2018English

Phenolic Compounds of Pulmonaria Mollis

Reviews on Clinical Pharmacology and Drug Therapy
2012English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy