Principal component analysis of the polyphenol content in young red wines
- 14 May 2002
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 78 (4), 523-532
- https://doi.org/10.1016/s0308-8146(02)00206-6
Abstract
No abstract availableKeywords
This publication has 26 references indexed in Scilit:
- Optimisation of sample preparation for the determination of trans-resveratrol and other polyphenolic compounds in wines by high performance liquid chromatographyAnalytica Chimica Acta, 2001
- Analytical Characterization of Madeira WineJournal of Agricultural and Food Chemistry, 1999
- Survey of the Free and Conjugated Myricetin and Quercetin Content of Red Wines of Different Geographical OriginsJournal of Agricultural and Food Chemistry, 1998
- Toward the Fingerprinting of Wines: Cultivar-Related Patterns of Polyphenolic Constituents in Ontario WinesJournal of Agricultural and Food Chemistry, 1997
- Polyphenol Content and Total Antioxidant Potential of Selected Italian WinesJournal of Agricultural and Food Chemistry, 1997
- Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly StudyThe Lancet, 1993
- Relationship between chemical structure and biosynthesis and accumulation of certain phenolic compounds in grape skins during ripeningZeitschrift für Lebensmittel-Untersuchung und Forschung, 1992
- Astringency and bitterness of selected phenolics in wineJournal of the Science of Food and Agriculture, 1990
- Wine phenolics—analysis of low molecular weight components by high performance liquid chromatographyJournal of the Science of Food and Agriculture, 1984
- Pattern recognition. Powerful approach to interpreting chemical dataJournal of the American Chemical Society, 1972