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  1. 1
    Fate of Anthocyanins and Proanthocyanidins during the Alcoholic Fermentation of Thermovinified Red Musts by Different Saccharomyces cerevisiae Strains

    Fate of Anthocyanins and Proanthocyanidins during the Alcoholic Fermentation of Thermovinified Red Musts by Different Saccharomyces cerevisiae Strains von Vernhet, Aude, Carrillo, Stéphanie, Rattier, Anaïs, Verbaere, Arnaud, Cheynier, Véronique, Nguela, Julie Mekoue


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  2. 2
    Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries

    Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries von Boulet, Jean-Claude, Abi-Habib, Elissa, Carrillo, Stéphanie, Roi, Stéphanie, Veran, Fréderic, Verbaere, Arnaud, Meudec, Emmanuelle, Rattier, Anais, Ducasse, Marie-Agnès, Jørgensen, Bodil, Hansen, Jeanett, Gall, Sophie Le, Poncet-Legrand, Céline, Cheynier, Véronique, Doco, Thierry, Vernhet, Aude

    Veröffentlicht in Food chemistry

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