Caftaric Acid Isolation from Unripe Grape: A “Green” Alternative for Hydroxycinnamic Acids Recovery
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DOI: 10.3390/molecules26041148
Abstract: Phenolic acids represent about one-third of the dietary phenols and are widespread in vegetable and fruits. Several plants belonging to both vegetables and medical herbs have been studied for their hydroxycinnamic acid content. Among them,… read more here.
Keywords: recovery; grape; unripe grape; acid isolation ... See more keywords
Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base Wine
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DOI: 10.3390/molecules27227891
Abstract: The aim of this study was to determine the influence of caffeic and caftaric acid, fructose, and storage temperature on the formation of furan-derived compounds during storage of base wines. Base wines produced from Chardonnay… read more here.
Keywords: influence; caffeic caftaric; acid; caftaric acid ... See more keywords