Influence of extraction methodology on grape composition values

Food Chemistry

Volumn 126, Issue 1, 2011, Pages 295-300

  Lee, Jungmin ^a   Rennaker, Christopher ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

'Pinot noir'; Extraction; Free amino acid; Organic acids; Phenolic; Sample preparation; Sugars; Vitis vinifera

Indexed keywords

FREE AMINO ACID; PHENOLIC; PINOT NOIR; SAMPLE PREPARATION; VITIS VINIFERA;

AMINO ACIDS; FRUITS; ORGANIC ACIDS; PHENOLS; SUGARS; WINE;

EXTRACTION;

ANTHOCYANIN; CARBOXYLIC ACID; FRUCTOSE; GLUCOSE; GRAPE EXTRACT; MALIC ACID; PHENOL; PLANT EXTRACT; SUGAR; TANNIN; TARTARIC ACID; UNCLASSIFIED DRUG;

ARTICLE; EXTRACTION; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SPECTROPHOTOMETRY;

VITACEAE; VITIS VINIFERA;

EID: 78650187743     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.006     Document Type: Article

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