Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
August 15, 2007Journal of Agricultural and Food Chemistry

Optimization of Simultaneous Flavanol, Phenolic Acid, and Anthocyanin Extraction from Grapes Using an Experimental Design: Application to the Characterization of Champagne Grape Varieties

View Full Paper
Ask AI
Bookmark
Share

Authors

CMC. ManéInstitut Agro MontpellierJSJean Marc SouquetEcologie fonctionnelle & biogéochimie des sols & des agro-systèmesDODidier OlléInstitut Agro Montpellier

Discussion

Loading...

Member takes

Implication

Key Points

Key points are not available for this paper at this time.

Cite This Study

Mané et al. (2007) studied this question.

synapsesocial.com/papers/6a93f9f0cd4df3c00e007ed3https://doi.org/10.1021/jf071301w
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The structure of tannins of some edible fruits1981 · 95 citations
  2. 2Kinetics of Acid-Catalyzed Cleavage of Procyanidins1983 · 75 citations
  3. 3White Wine Phenolics: Varietal and Processing Differences as Shown by HPLC1983 · 118 citations
  4. 4Grape Seed Phenolics: Extraction as Affected by Some Conditions Occurring During Wine Processing1986 · 65 citations