Anthocyanin composition of the red wine Babić affected by maceration treatment

European Food Research and Technology

Volumn 222, Issue 3-4, 2006, Pages 397-402

  Budic Leto I ^a   Lovric T ^b   Kljusurić, J Gajdoš ^b   Pezo, I ^a   Vrhovsek U ^c  

^a INSTITUTE FOR ADRIATIC CROPS AND KARST RECLAMATION   (Croatia)

^b UNIVERSITY OF ZAGREB   (Croatia)

^c RESEARCH AND INNOVATION CENTRE   (Italy)

Author keywords

Anthocyanins; High performance liquid chromatography; Maceration treatment; Multivariate analysis; Wine Babi

Indexed keywords

VITIS SP.; VITIS VINIFERA;

EID: 32244445048     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-005-0067-1     Document Type: Article

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