Fatty acid compositions of commercial red wines

Bioscience, Biotechnology and Biochemistry

Volumn 68, Issue 12, 2004, Pages 2623-2626

  Yunoki, Keita ^a,b   Tanji, Mikio ^a   Murakami, Yukie ^a   Yasui, Yoshihiro ^c   Hirose, Shuji ^c   Ohnishi, Masao ^a,b  

^a OBIHIRO UNIVERSITY OF AGRICULTURE AND VETERINARY MEDICINE   (Japan)

^b IWATE UNIVERSITY   (Japan)

^c Tokachi Ikeda Res Inst V   (Japan)

Author keywords

Alcoholic fermentation; Fatty acid; Grape; Lipids; Red wine

Indexed keywords

ACIDS; COMPOSITION; MANUFACTURE; PROCESSING; WINE;

ACYLS; GRAPE BERRIES; PROCESS OF MANUFACTURE; RED WINES;

FATTY ACIDS;

FATTY ACID;

ARTICLE; GRAPE; WINE;

FATTY ACIDS; VITIS; WINE;

VITACEAE; VITIS SP.;

EID: 13544258833     PISSN: 09168451     EISSN: None     Source Type: Journal    
DOI: 10.1271/bbb.68.2623     Document Type: Article

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