Berry Integrity and Extraction of Skin and Seed Proanthocyanidins during Red Wine Fermentation
Author:
Affiliation:
1. Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf801384v
Reference46 articles.
1. Oligomeric and polymeric procyanidins from grape seeds
2. Polymeric proanthocyanidins from grape skins
3. Phenolic Composition of Grape Stems
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