Effect of grape variety on the evolution of sugars, hydroxymethylfurfural, polyphenols and antioxidant activity during grape must cooking
Version of Record online: 3 DEC 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 4, pages 808–816, April 2013
How to Cite
Tagliazucchi, D., Verzelloni, E., Helal, A. and Conte, A. (2013), Effect of grape variety on the evolution of sugars, hydroxymethylfurfural, polyphenols and antioxidant activity during grape must cooking. International Journal of Food Science & Technology, 48: 808–816. doi: 10.1111/ijfs.12031
- Issue online: 11 MAR 2013
- Version of Record online: 3 DEC 2012
- Manuscript Accepted: 21 SEP 2012
- Manuscript Received: 8 JUN 2012
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