摘要 : Aims: To study the influence of the grape variety (Syrah, Monastrell and Cabernet Sauvignon) on the extraction kinetics of phenolic compounds (proanthocyanidins (PAs) and anthocyanins) during a skin maceration period of 20 days.
| 作者 | Bautista-Ortin~ Ana B. Busse-Valverde~ Naiara Fernandez-Fernandez~ Jose I. Gomez-Plaza~ Encarna Gil-Munoz~ Rocio |
|---|---|
| 作者单位 | |
| 期刊名称 | 《Journal International des Sciences de la Vigne et du Vin》 |
| 页码/总页数 | 91-100 / 10 |
| 语种 | 英语 |
| 关键词 | anthocyanin proanthocyanidin grape wine kinetic |
| 馆藏号 | TS-224 |
