Effects of grape skins and seeds on the composition and quality of muscadine wines
- 1 January 1987
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 26 (4), 245-251
- https://doi.org/10.1016/0308-8146(87)90067-7
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- INFLUENCE OF HEAT, CULTIVAR AND MATURITY ON THE ANTHOCYANIDIN—3,5—DIGLUCOSIDES OF MUSCADINE GRAPESJournal of Food Science, 1978
- Spectral evaluation of young red wines: Anthocyanin equilibria, total phenolics, free and molecular SO2, “chemical age”Journal of the Science of Food and Agriculture, 1977
- CHARACTERISTICS OF RED WINES OF SIX CULTlVARS OF Vitis rotundifolia Michx.Journal of Food Science, 1975
- ANTHOCYANINS OF BLACK GRAPES OF 10 CLONES OF Vitis rotundifolia, MICHX.Journal of Food Science, 1973