Wine phenolics—analysis of low molecular weight components by high performance liquid chromatography
- 1 November 1984
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 35 (11) , 1241-1247
- https://doi.org/10.1002/jsfa.2740351116
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Browning capacity of grapes. 3. Changes and importance of hydroxycinnamic acid-tartaric acid esters during development and maturation of the fruitJournal of Agricultural and Food Chemistry, 1983
- Isolation and Identification of the Hydroxycinnamic Acid Derivatives in White Riesling WineAmerican Journal of Enology and Viticulture, 1981
- Reversed-phase gradient high-performance liquid chromatography of procyanidins and their oxidation products in ciders and wines, optimised by Snyder's proceduresJournal of Chromatography A, 1980
- High performance liquid chromatography of cider procyanidinsJournal of the Science of Food and Agriculture, 1979
- Hydroxycinnamic Acid-Tartaric Acid Ester Content in Mature Grapes and During the Maturation of White Riesling GrapesAmerican Journal of Enology and Viticulture, 1978
- Analysis of phenolic acids and flavonoids by high-pressure liquid chromatographyJournal of Chromatography A, 1975