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Food Chemistry, ISSN 0308-8146, 06/2011, Volume 126, Issue 4, pp. 1971 - 1977
Journal Article
Journal Article
Food Chemistry, ISSN 0308-8146, 07/2016, Volume 202, pp. 507 - 517
Journal Article
Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 01/2019, Volume 59, Issue 1, pp. 14 - 30
Journal Article
by Morata and Antonio
10/2018, ISBN 9780128143995, 406
Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red... 
Wine and wine making | Red wines
eBook
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 05/2015, Volume 63, Issue 17, pp. 4345 - 4352
Journal Article
Food Research International, ISSN 0963-9969, 12/2013, Volume 54, Issue 2, pp. 1843 - 1843
Phenolic compounds constitute a diverse group of secondary metabolites which are present in both grapes and wine. The phenolic content and composition of grape... 
Wine | ANTIOXIDANT ACTIVITY | PHENOLIC-COMPOUNDS | HYDROXYCINNAMIC ACIDS | FOOD SCIENCE & TECHNOLOGY | MASS-SPECTROMETRY | Chemical modifications | PERFORMANCE LIQUID-CHROMATOGRAPHY | RED WINES | CABERNET-SAUVIGNON | Non-volatile phenolic composition | Grapes | TRANS-RESVERATROL | VITIS-VINIFERA | ANTHOCYANIN-DERIVED PIGMENTS
Journal Article