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Journal of Agricultural and Food Chemistry

Volumn 50, Issue 14, 2002, Pages 4096-4102

Variations in the profile and content of anthocyanins in wines made from Cabernet Sauvignon and hybrid grapes

(6) Burns, Jennifer a,b Mullen, William a Landrault, Nicholas c Teissedre, Pierre Louis c Lean, Michael E J b Crozier, Alan a

a UNIVERSITY OF GLASGOW (United Kingdom)

b GLASGOW ROYAL INFIRMARY (United Kingdom)

c UNIV MONTPELLIER (France)

Author keywords

Adulteration; Anthocyanins; Red wine; Vinification

Indexed keywords

ACETIC ACID DERIVATIVE; ANTHOCYANIN; ANTHOCYANOSIDE; COUMARIN DERIVATIVE; PHENOL DERIVATIVE;

ACETYLATION; ACYLATION; ARTICLE; CHEMICAL COMPOSITION; CHEMISTRY; CLASSIFICATION; FOOD ANALYSIS; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYBRID; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; SPECIES DIFFERENCE; WINE;

VITACEAE; VITIS SP.;

ACETYLATION; ANTHOCYANINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, LIQUID; MASS SPECTROMETRY; PHENOLS; SPECIES SPECIFICITY; VITIS; WINE;

EID: 0037014318 PISSN: 00218561 EISSN: None Source Type: Journal
DOI: 10.1021/jf011233s Document Type: Article

Times cited : (88)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.