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Items: 2

1.

The effects of temperature and ethanol on the kinetics of proanthocyanidin adsorption in model wine systems.

Beaver JW, Oberholster A, Medina Plaza C, Miller K, Dokoozlian NK, Blair T, Ponangi R, Block DE.

J Agric Food Chem. 2019 Jun 10. doi: 10.1021/acs.jafc.9b02605. [Epub ahead of print]

PMID:
31180670
2.

Impact of cold soak duration on Cabernet Sauvignon fermentation and phenolic composition.

Lerno LA, Panprivech S, Ponangi R, Brenneman CA, Block DE, Oberholster A.

J Sci Food Agric. 2019 Jan 30;99(2):805-815. doi: 10.1002/jsfa.9249. Epub 2018 Sep 3.

PMID:
30003547

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