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Applying rosemary extract and caffeic acid to modify the composition of Monastrell wines

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Applying rosemary extract and caffeic acid to modify the composition of Monastrell wines

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Anaya, JA.; Lizama Abad, V.; García Esparza, MJ.; Alvarez Cano, MI. (2022). Applying rosemary extract and cafeic acid to modify the composition of Monastrell wines. European Food Research and Technology. 248(7):1787-1802. https://doi.org/10.1007/s00217-022-04005-y

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Título: Applying rosemary extract and caffeic acid to modify the composition of Monastrell wines
Autor: Anaya, Juan Alberto Lizama Abad, Victoria García Esparza, Mª José Alvarez Cano, María Inmaculada
Entidad UPV: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Fecha difusión:
Resumen:
[EN] This work studies the effect of applying rosemary extract and caffeic acid on the polyphenolic and aromatic composition of Monastrell wines, as well as the influence of traditional winemaking or incorporating ...[+]
Palabras clave: Rosemary extract , Caffeic acid , Wine , Polyphenols , Aromas
Derechos de uso: Reconocimiento (by)
Fuente:
European Food Research and Technology. (issn: 1438-2377 )
DOI: 10.1007/s00217-022-04005-y
Editorial:
Springer-Verlag
Versión del editor: https://doi.org/10.1007/s00217-022-04005-y
Agradecimientos:
Open Access funding provided thanks to the CRUE-CSIC agreement with Springer Nature
Tipo: Artículo

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