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Hatice Kalkan Yıldırım & Ahmet Altındışli. (2015) Changes of Phenolic Acids During Aging of Organic Wines. International Journal of Food Properties 18:5, pages 1038-1045.
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Articles from other publishers (6)
Eduardo Lissi, Ana Maria Campos, Cristian Calderón, Sergio Lobato & Camilo López-Alarcón. 2014. Processing and Impact on Antioxidants in Beverages. Processing and Impact on Antioxidants in Beverages
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J.J. Castillo-Sánchez, J.C. Mejuto, J. Garrido & S. García-Falcón. (2006) Influence of wine-making protocol and fining agents on the evolution of the anthocyanin content, colour and general organoleptic quality of Vinhão wines. Food Chemistry 97:1, pages 130-136.
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Vitaly Roginsky, Dalene de Beer, James F Harbertson, Paul A Kilmartin, Tatyana Barsukova & Douglas O Adams. (2006) The antioxidant activity of Californian red wines does not correlate with wine age. Journal of the Science of Food and Agriculture 86:5, pages 834-840.
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Tohru OKUDA, Masakazu FUKUI, Tsutomu TAKAYANAGI & Koki YOKOTSUKA. (2006) Characterization of Major Stable Proteins in Chardonnay Wine. Food Science and Technology Research 12:2, pages 131-136.
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CREINA S. STOCKLEY & PETER B. HØJ. (2005) Better wine for better health: Fact or fiction?. Australian Journal of Grape and Wine Research 11:2, pages 127-138.
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