Fate of Anthocyanins and Proanthocyanidins during the Alcoholic Fermentation of Thermovinified Red Musts by Different Saccharomyces cerevisiae Strains

Title
Fate of Anthocyanins and Proanthocyanidins during the Alcoholic Fermentation of Thermovinified Red Musts by Different Saccharomyces cerevisiae Strains
Authors
Keywords
-
Journal
Publisher
American Chemical Society (ACS)
Online
2020-02-18
DOI
10.1021/acs.jafc.0c00413

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