Formation and evolution profiles of anthocyanin derivatives and tannins during fermentations and aging of red wines

Berrueta LA, Rasines-Perea Z, Prieto-Perea N, Asensio-Regalado C, Alonso-Salces RM, Sánchez-Ilárduya MB, Gallo B.

DOI: 10.1007/s00217-019-03405-x
Published: 2020-01-01
Container: Eur Food Res Technol
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1007/s00217-019-03405-x,
  title = {Formation and evolution profiles of anthocyanin derivatives and tannins during fermentations and aging of red wines},
  author = {Berrueta LA and  Rasines-Perea Z and  Prieto-Perea N and  Asensio-Regalado C and  Alonso-Salces RM and  Sánchez-Ilárduya MB and  Gallo B.},
  year = {2020},
  journal = {Eur Food Res Technol},
  doi = {10.1007/s00217-019-03405-x},
  url = {https://doi.org/10.1007/s00217-019-03405-x}
}

RIS

TY  - JOUR
TI  - Formation and evolution profiles of anthocyanin derivatives and tannins during fermentations and aging of red wines
AU  - Berrueta LA
AU  -  Rasines-Perea Z
AU  -  Prieto-Perea N
AU  -  Asensio-Regalado C
AU  -  Alonso-Salces RM
AU  -  Sánchez-Ilárduya MB
AU  -  Gallo B.
PY  - 2020
JO  - Eur Food Res Technol
DO  - 10.1007/s00217-019-03405-x
UR  - https://doi.org/10.1007/s00217-019-03405-x
ER  -

APA

LA, B., Z, R., N, P., C, A., RM, A., MB, S., & B., G. (2020). Formation and evolution profiles of anthocyanin derivatives and tannins during fermentations and aging of red wines. Eur Food Res Technol. https://doi.org/10.1007/s00217-019-03405-x

Source records

europe-pmc · retrieved 2026-09-25T07:50:11.774Z
hal · retrieved 2026-09-25T07:50:11.835Z