Salal (Gaultheria shallon) and aronia (Aronia melanocarpa) fruits from Orkney: Phenolic content, composition and effect of wine-making

Food Chemistry

Volumn 205, Issue , 2016, Pages 239-247

  Mcdougall, G J ^a   Austin, C ^a   Van Schayk, E ^b   Martin, P ^c  

^a SCOTTISH CROP RESEARCH INSTITUTE   (United Kingdom)

^b Orkney Wine Company   (United Kingdom)

^c UNIVERSITY OF THE HIGHLANDS AND ISLANDS   (United Kingdom)

Author keywords

Anthocyanins; Polyphenols; Salal fruits; Stability; Wine making

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; FLAVONOIDS; FRUITS; STABILITY; WINE;

ANTHOCYANIN CONTENT; ARONIA MELANOCARPA; HYDROXYCINNAMATES; PHENOLIC COMPONENTS; POLYPHENOL CONTENT; POLYPHENOLS; RELATIVE STABILITIES; WINE MAKING;

ANTHOCYANINS;

ANTHOCYANIN; FLAVONOL; PHENOL DERIVATIVE;

ARONIA; ARONIA MELANOCARPA; ARTICLE; DRUG DEGRADATION; DRUG STABILITY; FRUIT; GAULTHERIA; GAULTHERIA SHALLON; NONHUMAN; WINE; ANALYSIS; CHEMISTRY; PHOTINIA;

ANTHOCYANINS; FRUIT; GAULTHERIA; PHENOLS; PHOTINIA; WINE;

EID: 84961659457     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.025     Document Type: Article

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