The phenolic cinnamates of white grapes and wine
- 1 April 1978
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 29 (4) , 403-410
- https://doi.org/10.1002/jsfa.2740290416
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Chromatography of natural phenolic cinnamate derivatives on Sephadex LH-20 and G-25Journal of Chromatography A, 1977
- Wine Flavor and Phenolic SubstancesPublished by American Chemical Society (ACS) ,1976
- Estimation of the monomeric phenolics of cidersJournal of the Science of Food and Agriculture, 1975
- ᴅ-( + )-Dikaffeoyl-Weinsäure aus Endivien ( Cichorium endivia L.) / ᴅ-( + ) -Dicaffeoyl Tartaric Acid from Endives (Cichorium endivia L .)Zeitschrift für Naturforschung C, 1974
- Interpretations of ultraviolet absorption in white winesJournal of the Science of Food and Agriculture, 1972
- Studies on a New p-Coumaryl Derivative Isolated from Spinach LeavesAgricultural and Biological Chemistry, 1970
- Trans-cis-equilibrium of hydroxycinnamic acids during irradiation of aqueous solutions at different pHPhytochemistry, 1967
- 399. Synthesis and properties of some hydroxycinnamoyl esters of quinic acidJournal of the Chemical Society, 1964
- Chicoric acid (dicaffeyltartic acid): Its isolation from chicory (Chicorium intybus) and synthesisTetrahedron, 1958
- The isolation of chlorogenic acid from the apple fruitBiochemical Journal, 1953