Anthocyanin composition of Tempranillo, Garnacha and Cabernet Sauvignon grapes from high- And low-quality vineyards over two years

European Food Research and Technology

Volumn 214, Issue 4, 2002, Pages 303-309

  Arozarena, Iñigo ^a,b   Ayestarán, Belén ^a   Cantalejo, María Jesús ^a   Navarro, Montserrat ^a   Vera, Marta ^a   Abril, Irene ^a   Casp, Ana ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

^b Dpto de Agricultura Y Alimentación   (Spain)

Author keywords

Anthocyanin composition; Cabernet Sauvignon; Garnacha; Grapes; Ripening; Tempranillo

Indexed keywords

EID: 4243142337     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-001-0471-0     Document Type: Article

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