Survey of the phenolic content and antioxidant properties of wines from five regions of China according to variety and vintage

Author:

Chen Xiaoyi,Wang Zhaoxiang,Li Yuyu,Liu Qianqian,Yuan ChunlongORCID

Publisher

Elsevier BV

Subject

Food Science

Cited by 8 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Assessment of Quality and Region of Origin of Wines;Journal of Analytical Chemistry;2023-12

2. INFLUENCE OF MICROOXIDATION OF MUST AND PULP ON THE PHYSICAL AND CHEMICAL INDICATORS OF WINE MATERIALS;Современные проблемы и прогрессивные направления развития науки: сборник статей международной научной конференции (Омск, Май 2023);2023-07-08

3. Wine age prediction using digital images and multivariate calibration;Microchemical Journal;2023-07

4. Effects of oak chips on quality and flavor of persimmon brandy: A comprehensive analysis of volatile and non-volatile compounds;LWT;2023-06

5. Application of different pre-fermentation techniques in the winemaking using Guankou table grape (Vitis vinifera × Vitis labrusca);Food Bioscience;2023-02

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