Phenolic Composition, Quality and Authenticity of Grapes and Wines by Vibrational Spectroscopy
Autor: | Ignacio García-Estévez, Aline T. Toci, Raúl Ferrer-Gallego, Francisco J. Rodríguez-Pulido |
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Rok vydání: | 2020 |
Předmět: |
0303 health sciences
030309 nutrition & dietetics Chemistry General Chemical Engineering media_common.quotation_subject fungi Flavour food and beverages Infrared spectroscopy macromolecular substances 04 agricultural and veterinary sciences 040401 food science 03 medical and health sciences 0404 agricultural biotechnology Composition (visual arts) Quality (business) Food science Spectroscopy Food quality Food Science media_common |
Zdroj: | Food Reviews International. 38:884-912 |
ISSN: | 1525-6103 8755-9129 |
Popis: | Phenolic compounds have a strong influence on the quality and authenticity of grapes, and they have been the main objective of several studies due to its importance on the structure, flavour and co... |
Databáze: | OpenAIRE |
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