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Items: 3

1.

Characterization of macromolecular complexes in red wine: Composition, molecular mass distribution and particle size.

Bindon KA, Carew AL, Mierczynska-Vasilev A, Kassara S, Kerslake F, Smith PA.

Food Chem. 2016 May 15;199:838-46. doi: 10.1016/j.foodchem.2015.12.079. Epub 2015 Dec 19.

PMID:
26776042
2.

Yeast strain affects phenolic concentration in Pinot noir wines made by microwave maceration with early pressing.

Carew AL, Close DC, Dambergs RG.

J Appl Microbiol. 2015 Jun;118(6):1385-94. doi: 10.1111/jam.12785. Epub 2015 Mar 26.

3.

Yeast effects on Pinot noir wine phenolics, color, and tannin composition.

Carew AL, Smith P, Close DC, Curtin C, Dambergs RG.

J Agric Food Chem. 2013 Oct 16;61(41):9892-8. doi: 10.1021/jf4018806. Epub 2013 Oct 3.

PMID:
24011384

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