(Q46102838)

19 December 2017

title

Comparison of phenolic acids and flavan-3-ols during wine fermentation of grapes with different harvest times (English)

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19 December 2017

author name string

Rong-Rong Tian

1

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19 December 2017

Qiu-Hong Pan

2

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19 December 2017

Ji-Cheng Zhan

3

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19 December 2017

Jing-Ming Li

4

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19 December 2017

Si-Bao Wan

5

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19 December 2017

Qing-Hua Zhang

6

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19 December 2017

Wei-Dong Huang

7

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19 December 2017

language of work or name

English

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publication date

18 February 2009

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19 December 2017

published in

Molecules

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19 December 2017

volume

14

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19 December 2017

issue

2

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19 December 2017

page(s)

827-838

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19 December 2017

Creative Commons Attribution 4.0 International

copyright license

start time

18 February 2009

1 reference

April 2022 Public Data File from Crossref

copyright status

copyrighted

0 references

cites work

Flavanol content and antioxidant activity in winery byproducts

1 reference

https://api.crossref.org/works/10.3390%2FMOLECULES14020827

Updated knowledge about the presence of phenolic compounds in wine

21 January 2018

1 reference

https://api.crossref.org/works/10.3390%2FMOLECULES14020827

21 January 2018

Phenolic antioxidants

1 reference

https://api.crossref.org/works/10.3390%2FMOLECULES14020827

Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine

21 January 2018

1 reference

https://api.crossref.org/works/10.3390%2FMOLECULES14020827

Effect of different winemaking technologies on phenolic composition in Tinta Miúda red wines

21 January 2018

1 reference

https://api.crossref.org/works/10.3390%2FMOLECULES14020827

Principal components of phenolics to characterize red Vinho Verde grapes: anthocyanins or non-coloured compounds?

21 January 2018

1 reference

https://api.crossref.org/works/10.3390%2FMOLECULES14020827

Changes in grape seed polyphenols during fruit ripening

21 January 2018

1 reference

https://api.crossref.org/works/10.3390%2FMOLECULES14020827

Impact of malolactic fermentation on low molecular weight phenolic compounds

21 January 2018

1 reference

https://api.crossref.org/works/10.3390%2FMOLECULES14020827

Changes and subcellular localizations of the enzymes involved in phenylpropanoid metabolism during grape berry development

21 January 2018

1 reference

https://api.crossref.org/works/10.3390%2FMOLECULES14020827

Influence of Dekkera bruxellensis on the contents of anthocyanins, organic acids and volatile phenols of Dão red wine

21 January 2018

1 reference

https://api.crossref.org/works/10.3390%2FMOLECULES14020827

Determination of phenolic compounds in wines: Influence of bottle storage of young red wines on their evolution

21 January 2018

1 reference

https://api.crossref.org/works/10.3390%2FMOLECULES14020827

Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia

21 January 2018

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/19255542

inferred from PubMed ID database lookup

12 December 2020

based on heuristic

Identifiers

DOI

10.3390/MOLECULES14020827

1 reference

19 December 2017

PMC publication ID

6253884

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19 December 2017