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Fate of Anthocyanins and Proanthocyanidins during the Alcoh..:
Vernhet, Aude
;
Carrillo, Stéphanie
;
Rattier, Anaïs
...
Journal of Agricultural and Food Chemistry. 68 (2020) 11 - p. 3615-3625 , 2020
Link:
https://doi.org/10.1021/acs.jafc.0c00413
RT Journal T1 <Title>Fate of Anthocyanins and Proanthocyanidins during the Alcoholic Fermentation of Thermovinified Red Musts by Different Saccharomyces cerevisiae Strains</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_acs.jafc.0c00413&Exemplar=1&LAN=DE A1 Vernhet, Aude A1 Carrillo, Stéphanie A1 Rattier, Anaïs A1 Verbaere, Arnaud A1 Cheynier, Véronique A1 Nguela, Julie Mekoue PB American Chemical Society (ACS) YR 2020 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 68 IS 11 SP 3615 OP 3625 LK http://dx.doi.org/https://doi.org/10.1021/acs.jafc.0c00413 DO https://doi.org/10.1021/acs.jafc.0c00413 SF ELIB - SuUB Bremen
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