An improved method for thiolysis-HPLC chracterization of grape seed procyanidins
Guardado en:
Publicado en: | Bulletin de l'O.I.V. |
---|---|
Otros Autores: | Gambuti, Angelita, Capuano, Rosa, Di Luccia, Aldo, Moio, Luigi, La Notte, Ennio |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Bulletin de l'O.I.V. v. 81, no. 923-924.925 (2008), p. 27-34 |
Materias: | |
Publicación relacionada: | Contenido en:
Bulletin de l'O.I.V. |
Ejemplares similares
-
Localization of procyanidins in grape seeds
por: THORNGATE, J.H. -
Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing
por: Khanal, R. C. -
The effect of adding supplementary quantities of seeds during fermentation on the phenolic composition of wines
por: Kovac, V. -
Developmental changes of procyanidins in grapes of red Vitis vinifera varieties and their composition in respective wines
por: Freitas, V. A. P. de - Influence of acetaldehyde, pH, and temperature on transformation of procyanidins in model wine solutions