【作者】：Martínez-Lapuente L, Guadalupe Z,Ayestarán B, Ortega-Heras M, Pérez-Magari漀 S.
【题名】：Changes in polysaccharide compositionduring sparkling wine making and aging.
【期刊】：J Agric Food Chem.
【年、卷、期、起止页码】: 2013 Dec 18;61(50):12362-73.
【全文链接】：
【序号】：2
【作者】：Schievano E, D'Ambrosio M, Mazzaretto I,Ferrarini R, Magno F, Mammi S, Favaro G.
【题名】：Identification of wine aroma precursorsin Moscato Giallo grape juice: a nuclear magnetic resonance and liquidchromatography-mass spectrometry tandem study.
【期刊】：Talanta.
【年、卷、期、起止页码】: 2013 Nov 15;116:841-51.
【全文链接】：
【序号】：3
【作者】：Apolinar-Valiente R, Williams P,Romero-Cascales I, Gómez-Plaza E, López-Roca JM, Ros-García JM, Doco T.
【题名】：Polysaccharide composition of Monastrellred wines from four different Spanish terroirs: effect of wine-makingtechniques.
【期刊】：J Agric Food Chem.
【年、卷、期、起止页码】: 2013 Mar 13;61(10):2538-47.
【全文链接】：
【序号】：4
【作者】：Gazzola D, Van Sluyter SC, Curioni A,Waters EJ, Marangon M.
【题名】：Roles of proteins, polysaccharides, andphenolics in haze formation in white wine via reconstitution experiments.
【期刊】：J Agric Food Chem.
【年、卷、期、起止页码】: 2012 Oct 24;60(42):10666-73.
【全文链接】：
【序号】：5
【作者】：Bagchi D, Swaroop A, Preuss HG, BagchiM.
【题名】：Free radical scavenging, antioxidant andcancer chemoprevention by grape seed proanthocyanidin: An overview.
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