【作者】：Simone Giacosa, Fabio Marengo, SilviaGuidoni, Luca Rolle, Jacobus J. Hunter
【题名】：Anthocyanin yield and skin softeningduring maceration, as affected by vineyard row orientation and grape ripenessof Vitis vinifera L. cv. Shiraz
【期刊】：food chem
【年、卷、期、起止页码】: Pages 8-15
【全文链接】：
【序号】：2
【作者】：Helena Abramovič, Tatjana Košmerl,Nataša Poklar Ulrih, Blaž Cigić
【题名】：Contribution of SO2 to antioxidantpotential of white wine
【期刊】：food chem
【年、卷、期、起止页码】: Pages 147-153
【全文链接】：
【序号】：3
【作者】：Ou Sha, Xiashi Zhu, Yanli Feng, WeixingMa
【题名】：Aqueous two-phase based on ionic liquidliquid–liquid microextraction for simultaneous determination of five syntheticfood colourants in different food samples by high-performance liquidchromatography
【期刊】：food chem
【年、卷、期、起止页码】: Pages 380-386
【全文链接】：
【序号】：4
【作者】：Liza G. Riachi, Carlos A.B. De Maria
【题名】：Peppermint antioxidants revisited
【期刊】：food chem
【年、卷、期、起止页码】: Pages 72-81
【全文链接】：
【序号】：5
【作者】：Lidija Jakobek
【题名】：Interactions of polyphenols withcarbohydrates, lipids and proteins
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