PIGMENT ANALYSIS IN RED AND ROSE WINES BY TRISTIMULUS COLORIMETRY

被引：0
作者：
LITTLE, AC [1 ]
机构：
[1] UNIV CALIF BERKELEY,DEPT NUTR SCI,BERKELEY,CA 94720
来源：
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 1977年 / 28卷 / 03期
关键词：
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
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页码：166 / 170
页数：5
相关论文
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  • [3] Little A. C., 1973, SENSORY VALUATION AP, DOI [10.1520/STP34761S, DOI 10.1520/STP34761S]
  • [4] LITTLE AC, 1971, AM J ENOL VITICULT, V22, P144
  • [5] LITTLE AC, 1974, AM J ENOL VITICULT, V25, P79
  • [6] RIBEREAUGAYON P, 1968, COMPOSES PHENOLIQUES, P149
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  • [8] SWAIN T., 1959, Journal of the Science of Food and Agriculture, V10, P63, DOI 10.1002/jsfa.2740100110
  • [9] FLAVYLIUM SALTS ANTHOCYANIDINS AND ANTHOCYANINS .U. STRUCTURAL TRANSFORMATIONS IN ACID SOLUTIONS
    TIMBERLAKE, CF
    BRIDLE, P
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1967, 18 (10) : 473 - +
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