Characterization of 2-S-glutathionylcaftaric acid and its hydrolysis in relation to grape wines

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Bibliographic Details
Published inJournal of agricultural and food chemistry Vol. 34; no. 2; pp. 217 - 221
Main Authors Cheynier, V.F, Trousdale, E.K, Singleton, V.L, Salgues, M.J, Wylde, R
Format Journal Article
LanguageEnglish
Published Washington, DC American Chemical Society 01.03.1986
Subjects
Biological and medical sciences
COMPOSE PHENOLIQUE
COMPUESTOS FENOLICOS
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
GRAPE JUICE
OXIDACION
OXIDATION
OXYDATION
PHENOLIC COMPOUNDS
VIN
VINOS
WINES
Wines and vinegars
Wine
Phenols
Identification
Grape must
Grape
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More Information
Bibliography:Q04
8640577
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00068a016