| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540875 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Phytochemical composition of pomegranate wines is described for the first time. ⺠Secondary quality pomegranate fruits are useful for wine elaboration. ⺠Variety used plays an essential role in bioactives content. ⺠Winemaking procedures had a marked influence on the final quality.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Pedro Mena, Amadeo Gironés-Vilaplana, Nuria MartÃ, Cristina GarcÃa-Viguera,