Effects on colour and phenolic composition of sugar concentration processes in dried-on- or dried-off-vine grapes and their aged or not natural sweet wines
- Author
- FIGUEIREDO-GONZALEZ, M1 ; CANCHO-GRANDE, B1 ; SIMAL-GANDARA, J1
[1] Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain - Source
Trends in food science & technology (Regular ed.). 2013, Vol 31, Num 1, pp 36-54, 19 p ; ref : 1 p.3/4
- ISSN
- 0924-2244
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Concentration Naturel Phénols Raisin Sucre Vin Boisson alcoolisée Fruit
- Keyword (en)
- Concentration Natural Phenols Grape Sugar Wine Alcoholic beverage Fruit
- Keyword (es)
- Concentración Natural Fenoles Uva Azúcar Vino Bebida alcohólica Fruto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27424191
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.tifs.2013.02.004 
https://dx.doi.org/10.1016/j.tifs.2013.02.004
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