Effect of addition of commercial grape seed tannins on phenolic composition, chromatic characteristics, and antioxidant activity of red wine.

Journal of agricultural and food chemistry

Volumn 58, Issue 22, 2010, Pages 11775-11782

  Neves, Ana C ^a   Spranger, Maria I ^b   Zhao, Yuqing ^b   Leandro, Maria C ^b   Sun, Baoshan ^b  

^a INIA Dois Portos   (Portugal)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; PHENOL DERIVATIVE; TANNIN DERIVATIVE;

ARTICLE; CHEMISTRY; GRAPE; PLANT SEED; WINE;

ANTIOXIDANTS; PHENOLS; SEEDS; TANNINS; VITIS; WINE;

EID: 79952279632     PISSN: None     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1038037     Document Type: Article

References (0)