Work

Products Formed in Model Wine Solutions Involving Anthocyanins, Procyanidin B2, and Acetaldehyde

Year: 1996

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf940433j

Authors: Constantin Dallas, Jorge M. Ricardo-da-Silva, Olga Laureano

Institution: Universidade Técnica de Lisboa

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2094357239

FWCI: 6.426

Cites: 12

Cited by: 172

Related to: 10