The effects of ultra-high pressure treatment on the phenolic composition of red wine

South African Journal of Enology and Viticulture

Volumn 33, Issue 2, 2012, Pages 203-213

  Chen, Xiaohuan ^a   Li, Le ^a   You, Yllin ^a   Mao, Bailong ^a   Zhao, Wenbo ^a   Zhan, Jicheng ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Flavan 3 ol; Phenolic acid; Proanthocyanidin; Red wine; UIHP

Indexed keywords

EID: 84876983375     PISSN: 0253939X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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