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1 Ergebnisse
1
Anthocyanin and Phenolic Acids Contents Influence the Color..:
Xiao-feng Yue
;
Si-si Jing
;
Xiao-fan Ni
...
https://www.frontiersin.org/articles/10.3389/fnut.2021.691784/full. , 2021
Link:
https://doi.org/10.3389/fnut.2021.691784
RT Journal T1 <Title>Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:6d8cb4ab5f9946cb87addbe7d5e6ae5b&Exemplar=1&LAN=DE A1 Xiao-feng Yue A1 Si-si Jing A1 Xiao-fan Ni A1 Ke-kun Zhang A1 Yu-lin Fang A1 Zhen-wen Zhang A1 Yan-lun Ju PB Frontiers Media S.A. YR 2021 K1 antioxidant capacity K1 color stability K1 mannoprotein K1 wine K1 phenolic acids K1 Nutrition. Foods and food supply K1 TX341-641 JF https://www.frontiersin.org/articles/10.3389/fnut.2021.691784/full LK http://dx.doi.org/https://doi.org/10.3389/fnut.2021.691784 DO https://doi.org/10.3389/fnut.2021.691784 SF ELIB - SuUB Bremen
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