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Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines

Noelia Briz-Cid1, Raquel Rial-Otero2, Miguel A Cámara3

  • 1Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain. nbriz@uvigo.es.

International Journal of Molecular Sciences
|March 27, 2019
PubMed

Keywords:
anthocyaninsantioxidant activityfungicideswine qualitywinemaking process

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