Comparison of three extraction methods used to evaluate phenolic ripening in red grapes

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 7, 2010, Pages 4071-4076

  Fragoso, Sandra ^a   Mestres, Montserrat ^a   Busto, Olga ^a   Guasch, Josep ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Anthocyanins; Correlations; Extraction methods; Phenolic ripening; Polyphenolic compounds; Red grape

Indexed keywords

FLAVONOID; PHENOL DERIVATIVE; PLANT EXTRACT; POLYPHENOLS;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FRACTIONATION; FRUIT; GRAPE; ISOLATION AND PURIFICATION; METHODOLOGY; PHYSIOLOGY;

CHEMICAL FRACTIONATION; FLAVONOIDS; FRUIT; PHENOLS; PLANT EXTRACTS; VITIS;

ISRAEL TURKEY MENINGOENCEPHALOMYELITIS VIRUS; VITACEAE;

EID: 77950674352     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf9040639     Document Type: Article

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