Phenolic ripeness assessment of grape skin by texture analysis

Journal of Food Composition and Analysis

Volumn 21, Issue 8, 2008, Pages 644-649

  Río Segade, Susana ^a   Rolle, Luca ^b   Gerbi, Vincenzo ^b   Orriols, Ignacio ^a  

^a Estacion de Viticultura e Enoloxia de Galicia EVEGA   (Spain)

^b UNIVERSITY OF TURIN   (Italy)

Author keywords

Anthocyanins; Berry skin hardness; Berry skin thickness; Food composition; Phenolic ripeness; Texture analysis; Varietal differentiation

Indexed keywords

VITACEAE; VITIS;

EID: 50949128872     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2008.06.003     Document Type: Article

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