Phenolic Content of Blends of Tempranillo with Graciano or Cabernet Sauvignon Wines Produced in Spain
The effect of Graciano (GRA, Spanish valuable variety of limited production in Mediterranean countries) vs. Cabernet Sauvignon (CS, world-wide known French variety) on the phenolic content [total polyphenols (TP), total anthocyanins (TA), catechins (CAT) and proanthocyanidins (PRO)] of Tempranillo w...
| Main Authors: | , , , |
|---|---|
| 格式: | Article |
| 語言: | English |
| 出版: |
University of Zagreb Faculty of Food Technology and Biotechnology
2006-01-01
|
| 叢編: | Food Technology and Biotechnology |
| 主題: | |
| 在線閱讀: | http://hrcak.srce.hr/file/162421 |