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food science & technology (4) 4
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Journal Article
International Journal of Food Properties, ISSN 1094-2912, 12/2017, Volume 20, Issue sup2, pp. 1319 - 1328
The polyphenolic and oenological properties were evaluated in red wines from Italian varieties Ancellotta, Rebo, Nebbiolo, Barbera and Teroldego cultivated in... 
Subtropical viticulture | Polyphenols | Red wine | Bioactive compounds | Italian grapes | DIFFERENT GROWING REGIONS | FOOD SCIENCE & TECHNOLOGY | PHENOLIC COMPOSITION | EXTRACTS | NEBBIOLO GRAPES | ANTIOXIDANT PROPERTIES | WHITE WINES | Antioxidants | Wines | Flavonols | Adaptability | Glycosides | Anthocyanins | Phenolic compounds
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 05/2017, Volume 54, Issue 6, pp. 1414 - 1424
The aim of this study was to monitor the phenological parameters of grapevine (Vitis vinifera) of Syrah variety recently introduced in the region of Marari,... 
Wine | Climate | Food quality | Bioactive compounds | Vitis vinifera | Antioxidant activity | SAO JOAQUIM | QUALITY | FOOD SCIENCE & TECHNOLOGY | ANTIOXIDANT PROPERTIES | SANTA-CATARINA | WHITE WINES | RED WINES | EVOLUTION | VITIS-VINIFERA | EXTRACTS | Antioxidants | Wines | Catechin | Phenology | Climatic conditions | Principal components analysis | Phenolic compounds | Original
Journal Article
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