摘要 : To detect adulteration of wine, it has been proposed that the ratio of acetylated to p-coumaroylated conjugates of nine characteristic anthocyanins can be used to determine whether a wine is derived from Cabernet Sauvignon or hybr... 展开
作者 | Burns J Mullen W Landrault N Teissedre PL Lean MEJ Crozier A |
---|---|
作者单位 | |
期刊名称 | 《Journal of Agricultural and Food Chemistry》 |
总页数 | 7 |
语种/中图分类号 | 英语 / S13 R15 S |
关键词 | Anthocyanins Red wine Vinification Adulteration Red wines |
馆藏号 | N2007EPST0002165 |