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Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes

Yi Yang; Zhijing Ye; Yunxuan Qin; Sreeni Pathirana; Leandro Dias Araujo; Neill J. Culley; Paul A. Kilmartin
Food Chemistry · Vol. 447 · pp. 138976 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-07-01
Publication Year2024
Volume447
Pages138976
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.138976
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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