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phenolic compounds

  • You have accessRestricted access
    Elimination of Suspended Cell Wall Material in Musts Improves the Phenolic Content and Color of Red Wines
    Andrea Osete-Alcaraz, Ana Belén Bautista-Ortín, Ana Ortega-Regules, Encarna Gómez-Plaza
    Am J Enol Vitic.  April 2019  70: 201-204;  published ahead of print October 10, 2018 ; DOI: 10.5344/ajev.2018.18042
  • You have accessRestricted access
    Early Leaf Removal has a Larger Effect than Cluster Thinning on Grape Phenolic Composition in cv. Teran
    Marijan Bubola, Paolo Sivilotti, Danijela Janjanin, Stefano Poni
    Am J Enol Vitic.  April 2017  68: 234-242;  published ahead of print January 05, 2017 ; DOI: 10.5344/ajev.2016.16071
  • You have accessRestricted access
    Effects of Preflowering Leaf Removal on Phenolic Composition of Tempranillo in the Semiarid Terroir of Western Spain
    Daniel Moreno, Mar Vilanova, Esther Gamero, Diego S. Intrigliolo, M. Inmaculada Talaverano, David Uriarte, M. Esperanza Valdés
    Am J Enol Vitic.  May 2015  66: 204-211;  published ahead of print December 12, 2014 ; DOI: 10.5344/ajev.2014.14087
  • You have accessRestricted access
    Pulsed Electric Field-Assisted Cold Maceration of Cabernet franc and Cabernet Sauvignon Grapes
    Nada El Darra, Nabil Grimi, Eugène Vorobiev, Richard G. Maroun, Nicolas Louka
    Am J Enol Vitic.  December 2013  64: 476-484;  published ahead of print August 01, 2013 ; DOI: 10.5344/ajev.2013.12098
  • You have accessRestricted access
    Evaluation of Nonvolatile Flavor Compounds in Vidal Icewine from China
    Ke Tang, Ji-Ming Li, Bei Wang, Lei Ma, Yan Xu
    Am J Enol Vitic.  March 2013  64: 110-117;  published ahead of print October 22, 2012 ; DOI: 10.5344/ajev.2012.12037

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