Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging

LWT - Food Science and Technology - Tập 71 - Trang 1-9 - 2016
Tiziana Dipalmo1, Pasquale Crupi1,2, Sandra Pati3, Maria Lisa Clodoveo1, Aldo Di Luccia3
1Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126 BA, Italy
2Consiglio per la ricerca in agricoltura e per l'economia agraria (CREA), Unità di ricerca per l'uva da tavola e la vitivinicoltura in ambiente mediterraneo, Via Casamassima 148, 70010 Turi, BA, Italy
3Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71121 Foggia, Italy

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LWT - Food Science and Technology

Tập 71

1-9

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