Determination of carotenoid profiles in grapes, musts, and fortified wines from douro varieties of Vitis vinifera

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 11, 2001, Pages 5484-5488

  De Pinho, P G ^a   Ferreira, A C S ^a   Pinto, M M ^a   Benitez, J G ^b   Hogg, T A ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

Aroma precursors; Carotenoids; Wine composition; Winemaking

Indexed keywords

ALCOHOL; BETA CAROTENE; CAROTENOID; CRYPTOXANTHIN; ECHINENONE; NEOXANTHIN; VIOLAXANTHIN; XANTHOPHYLL;

ARTICLE; BEVERAGE; CHEMICAL ANALYSIS; CHEMISTRY; FERMENTATION; FOOD ANALYSIS; FRUIT; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; REPRODUCIBILITY; THIN LAYER CHROMATOGRAPHY; WINE;

CAROTENOIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, THIN LAYER; ETHANOL; FERMENTATION; REPRODUCIBILITY OF RESULTS; VITIS; WINE;

VITACEAE; VITIS SP.; VITIS VINIFERA;

EID: 0035178475     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010515p     Document Type: Article

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