Yeast influence on the formation of stable pigments in red winemaking
• Production of stable pyranoanthocyanin pigments by yeast during fermentation. • Yeast influence on the formation of polymeric pigments along fermentation. • Adsorption of anthocyanins in yeast cell walls during fermentation.
Gespeichert in:
| Autor*in: |
Morata, Antonio [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2016 |
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| Umfang: |
6 |
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| Übergeordnetes Werk: |
Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
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| Übergeordnetes Werk: |
volume:197 ; year:2016 ; day:15 ; month:04 ; pages:686-691 ; extent:6 |
| Links: |
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| DOI / URN: |
10.1016/j.foodchem.2015.11.026 |
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| 650 | 7 | |a Malvidin-3-O-glucoside (PubChem CID: 443652) |2 Elsevier | |
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| 700 | 1 | |a Heras, José María |4 oth | |
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| 700 | 1 | |a Tesfaye, Wendu |4 oth | |
| 700 | 1 | |a González, Carmen |4 oth | |
| 700 | 1 | |a Suárez-Lepe, José Antonio |4 oth | |
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10.1016/j.foodchem.2015.11.026 doi GBVA2016010000006.pica (DE-627)ELV014001454 (ELSEVIER)S0308-8146(15)30171-0 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl Morata, Antonio verfasserin aut Yeast influence on the formation of stable pigments in red winemaking 2016 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Production of stable pyranoanthocyanin pigments by yeast during fermentation. • Yeast influence on the formation of polymeric pigments along fermentation. • Adsorption of anthocyanins in yeast cell walls during fermentation. Acetaldehyde (PubChem CID: 177) Elsevier Malvidin-3-O-glucoside-procyanidin B2 Elsevier Vitisin B (PubChem CID: 16138152) Elsevier (+)-Catechin (PubChem CID: 73160) Elsevier Pyruvic acid (PubChem CID: 1060) Elsevier Malvidin glucoside-ethyl-catechin (PubChem CID: 71308233) Elsevier Vitisin A (PubChem CID: 16131430) Elsevier Malvidin-3-O-glucoside (PubChem CID: 443652) Elsevier Procyanidin B2 (PubChem CID: 122738) Elsevier Loira, Iris oth Heras, José María oth Callejo, María Jesús oth Tesfaye, Wendu oth González, Carmen oth Suárez-Lepe, José Antonio oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:197 year:2016 day:15 month:04 pages:686-691 extent:6 https://doi.org/10.1016/j.foodchem.2015.11.026 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 197 2016 15 0415 686-691 6 045F 540 |
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10.1016/j.foodchem.2015.11.026 doi GBVA2016010000006.pica (DE-627)ELV014001454 (ELSEVIER)S0308-8146(15)30171-0 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl Morata, Antonio verfasserin aut Yeast influence on the formation of stable pigments in red winemaking 2016 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Production of stable pyranoanthocyanin pigments by yeast during fermentation. • Yeast influence on the formation of polymeric pigments along fermentation. • Adsorption of anthocyanins in yeast cell walls during fermentation. Acetaldehyde (PubChem CID: 177) Elsevier Malvidin-3-O-glucoside-procyanidin B2 Elsevier Vitisin B (PubChem CID: 16138152) Elsevier (+)-Catechin (PubChem CID: 73160) Elsevier Pyruvic acid (PubChem CID: 1060) Elsevier Malvidin glucoside-ethyl-catechin (PubChem CID: 71308233) Elsevier Vitisin A (PubChem CID: 16131430) Elsevier Malvidin-3-O-glucoside (PubChem CID: 443652) Elsevier Procyanidin B2 (PubChem CID: 122738) Elsevier Loira, Iris oth Heras, José María oth Callejo, María Jesús oth Tesfaye, Wendu oth González, Carmen oth Suárez-Lepe, José Antonio oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:197 year:2016 day:15 month:04 pages:686-691 extent:6 https://doi.org/10.1016/j.foodchem.2015.11.026 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 197 2016 15 0415 686-691 6 045F 540 |
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10.1016/j.foodchem.2015.11.026 doi GBVA2016010000006.pica (DE-627)ELV014001454 (ELSEVIER)S0308-8146(15)30171-0 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl Morata, Antonio verfasserin aut Yeast influence on the formation of stable pigments in red winemaking 2016 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Production of stable pyranoanthocyanin pigments by yeast during fermentation. • Yeast influence on the formation of polymeric pigments along fermentation. • Adsorption of anthocyanins in yeast cell walls during fermentation. Acetaldehyde (PubChem CID: 177) Elsevier Malvidin-3-O-glucoside-procyanidin B2 Elsevier Vitisin B (PubChem CID: 16138152) Elsevier (+)-Catechin (PubChem CID: 73160) Elsevier Pyruvic acid (PubChem CID: 1060) Elsevier Malvidin glucoside-ethyl-catechin (PubChem CID: 71308233) Elsevier Vitisin A (PubChem CID: 16131430) Elsevier Malvidin-3-O-glucoside (PubChem CID: 443652) Elsevier Procyanidin B2 (PubChem CID: 122738) Elsevier Loira, Iris oth Heras, José María oth Callejo, María Jesús oth Tesfaye, Wendu oth González, Carmen oth Suárez-Lepe, José Antonio oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:197 year:2016 day:15 month:04 pages:686-691 extent:6 https://doi.org/10.1016/j.foodchem.2015.11.026 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 197 2016 15 0415 686-691 6 045F 540 |
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10.1016/j.foodchem.2015.11.026 doi GBVA2016010000006.pica (DE-627)ELV014001454 (ELSEVIER)S0308-8146(15)30171-0 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl Morata, Antonio verfasserin aut Yeast influence on the formation of stable pigments in red winemaking 2016 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Production of stable pyranoanthocyanin pigments by yeast during fermentation. • Yeast influence on the formation of polymeric pigments along fermentation. • Adsorption of anthocyanins in yeast cell walls during fermentation. Acetaldehyde (PubChem CID: 177) Elsevier Malvidin-3-O-glucoside-procyanidin B2 Elsevier Vitisin B (PubChem CID: 16138152) Elsevier (+)-Catechin (PubChem CID: 73160) Elsevier Pyruvic acid (PubChem CID: 1060) Elsevier Malvidin glucoside-ethyl-catechin (PubChem CID: 71308233) Elsevier Vitisin A (PubChem CID: 16131430) Elsevier Malvidin-3-O-glucoside (PubChem CID: 443652) Elsevier Procyanidin B2 (PubChem CID: 122738) Elsevier Loira, Iris oth Heras, José María oth Callejo, María Jesús oth Tesfaye, Wendu oth González, Carmen oth Suárez-Lepe, José Antonio oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:197 year:2016 day:15 month:04 pages:686-691 extent:6 https://doi.org/10.1016/j.foodchem.2015.11.026 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 197 2016 15 0415 686-691 6 045F 540 |
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English |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:197 year:2016 day:15 month:04 pages:686-691 extent:6 |
| sourceStr |
Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:197 year:2016 day:15 month:04 pages:686-691 extent:6 |
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Acetaldehyde (PubChem CID: 177) Malvidin-3-O-glucoside-procyanidin B2 Vitisin B (PubChem CID: 16138152) (+)-Catechin (PubChem CID: 73160) Pyruvic acid (PubChem CID: 1060) Malvidin glucoside-ethyl-catechin (PubChem CID: 71308233) Vitisin A (PubChem CID: 16131430) Malvidin-3-O-glucoside (PubChem CID: 443652) Procyanidin B2 (PubChem CID: 122738) |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl Yeast influence on the formation of stable pigments in red winemaking Acetaldehyde (PubChem CID: 177) Elsevier Malvidin-3-O-glucoside-procyanidin B2 Elsevier Vitisin B (PubChem CID: 16138152) Elsevier (+)-Catechin (PubChem CID: 73160) Elsevier Pyruvic acid (PubChem CID: 1060) Elsevier Malvidin glucoside-ethyl-catechin (PubChem CID: 71308233) Elsevier Vitisin A (PubChem CID: 16131430) Elsevier Malvidin-3-O-glucoside (PubChem CID: 443652) Elsevier Procyanidin B2 (PubChem CID: 122738) Elsevier |
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ddc 540 ddc 660 bkl 35.00 Elsevier Acetaldehyde (PubChem CID: 177) Elsevier Malvidin-3-O-glucoside-procyanidin B2 Elsevier Vitisin B (PubChem CID: 16138152) Elsevier (+)-Catechin (PubChem CID: 73160) Elsevier Pyruvic acid (PubChem CID: 1060) Elsevier Malvidin glucoside-ethyl-catechin (PubChem CID: 71308233) Elsevier Vitisin A (PubChem CID: 16131430) Elsevier Malvidin-3-O-glucoside (PubChem CID: 443652) Elsevier Procyanidin B2 (PubChem CID: 122738) |
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ddc 540 ddc 660 bkl 35.00 Elsevier Acetaldehyde (PubChem CID: 177) Elsevier Malvidin-3-O-glucoside-procyanidin B2 Elsevier Vitisin B (PubChem CID: 16138152) Elsevier (+)-Catechin (PubChem CID: 73160) Elsevier Pyruvic acid (PubChem CID: 1060) Elsevier Malvidin glucoside-ethyl-catechin (PubChem CID: 71308233) Elsevier Vitisin A (PubChem CID: 16131430) Elsevier Malvidin-3-O-glucoside (PubChem CID: 443652) Elsevier Procyanidin B2 (PubChem CID: 122738) |
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ddc 540 ddc 660 bkl 35.00 Elsevier Acetaldehyde (PubChem CID: 177) Elsevier Malvidin-3-O-glucoside-procyanidin B2 Elsevier Vitisin B (PubChem CID: 16138152) Elsevier (+)-Catechin (PubChem CID: 73160) Elsevier Pyruvic acid (PubChem CID: 1060) Elsevier Malvidin glucoside-ethyl-catechin (PubChem CID: 71308233) Elsevier Vitisin A (PubChem CID: 16131430) Elsevier Malvidin-3-O-glucoside (PubChem CID: 443652) Elsevier Procyanidin B2 (PubChem CID: 122738) |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Yeast influence on the formation of stable pigments in red winemaking |
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Yeast influence on the formation of stable pigments in red winemaking |
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Morata, Antonio |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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10.1016/j.foodchem.2015.11.026 |
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yeast influence on the formation of stable pigments in red winemaking |
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Yeast influence on the formation of stable pigments in red winemaking |
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• Production of stable pyranoanthocyanin pigments by yeast during fermentation. • Yeast influence on the formation of polymeric pigments along fermentation. • Adsorption of anthocyanins in yeast cell walls during fermentation. |
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• Production of stable pyranoanthocyanin pigments by yeast during fermentation. • Yeast influence on the formation of polymeric pigments along fermentation. • Adsorption of anthocyanins in yeast cell walls during fermentation. |
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• Production of stable pyranoanthocyanin pigments by yeast during fermentation. • Yeast influence on the formation of polymeric pigments along fermentation. • Adsorption of anthocyanins in yeast cell walls during fermentation. |
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Loira, Iris Heras, José María Callejo, María Jesús Tesfaye, Wendu González, Carmen Suárez-Lepe, José Antonio |
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