Influence of ripeness grade on accumulation and extractability of grape skin anthocyanins in different cultivars
about
Protective effect of Öküzgözü (Vitis vinifera L. cv.) grape juice against carbon tetrachloride induced oxidative stress in rats.Influence of berry ripeness on accumulation, composition and extractability of skin and seed flavonoids in cv. Sangiovese (Vitis vinifera L.).New method for determination of (E)-resveratrol in wine based on microextraction using packed sorbent and ultra-performance liquid chromatography.Possible use of texture characteristics of winegrapes as markers for zoning and their relationship with anthocyanin extractability indexInfluence of berry size on red wine colour and composition
P2860
Influence of ripeness grade on accumulation and extractability of grape skin anthocyanins in different cultivars
description
im Dezember 2008 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в грудні 2008
@uk
name
Influence of ripeness grade on ...... cyanins in different cultivars
@en
Influence of ripeness grade on ...... cyanins in different cultivars
@nl
type
label
Influence of ripeness grade on ...... cyanins in different cultivars
@en
Influence of ripeness grade on ...... cyanins in different cultivars
@nl
prefLabel
Influence of ripeness grade on ...... cyanins in different cultivars
@en
Influence of ripeness grade on ...... cyanins in different cultivars
@nl
P1476
Influence of ripeness grade on ...... cyanins in different cultivars
@en
P2093
Elvira Soto Vázquez
Emilia Díaz Losada
P304
P356
10.1016/J.JFCA.2008.04.006
P577
2008-12-01T00:00:00Z