Variations in the profile and content of anthocyanins in wines made from Cabernet Sauvignon and hybrid grapes

Journal article

Peer reviewed

Jennifer Burns, William Mullen, Nicholas Landrault, Pierre-Louis Teissedre, Michael E. J Lean and Alan Crozier

Journal of agricultural and food chemistry, Vol.50(14), pp.4096-4102

03/07/2002

PMID: 12083890

Abstract

Biological and medical sciences

Fermented food industries

Food industries

Fundamental and applied biological sciences. Psychology

Wines and vinegars

1 Record Views

Title: Variations in the profile and content of anthocyanins in wines made from Cabernet Sauvignon and hybrid grapes
Creators - without role: Jennifer Burns - Glasgow Royal Infirmary
William Mullen - University of Glasgow
Nicholas Landrault - Glasgow Royal Infirmary
Pierre-Louis Teissedre - Glasgow Royal Infirmary
Michael E. J Lean - University of Glasgow
Alan Crozier - University of Glasgow
Publication Details: Journal of agricultural and food chemistry, Vol.50(14), pp.4096-4102
Publisher: American Chemical Society
Identifiers: 9948165808331
Academic Unit: King Saud University
Language: English
Resource Type: Journal article