Phenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (BRS Rubea×IAC 1398-21) using HPLC-DAD-ESI-MS/MS

Food Research International

Volumn 54, Issue 1, 2013, Pages 354-366

  Rebello, Ligia Portugal Gomes ^a   Lago Vanzela, Ellen Silva ^b   Barcia, Milene Teixeira ^c   Ramos, Afonso Mota ^d   Stringheta, Paulo César ^d   Da Silva, Roberto ^b   Castillo Muñoz, Noelia ^e   Gómez Alonso, Sergio ^f,g   Hermosín Gutiérrez, Isidro ^g  

^a Campus Itaperuna   (Brazil)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^c UNIVERSITY OF CAMPINAS   (Brazil)

^d FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^e Instituto de la Vid y el Vino de Castilla La Mancha   (Spain)

^f Fundacion Parque Cientifico y Tecnologico de Albacete   (Spain)

^g UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Anthocyanins; BRS Violeta; Flavonols; Hybrid grape; Hydroxycinnamic acid; Phenolic compounds; Proanthocyanidins

Indexed keywords

BRS VIOLETA; FLAVONOLS; HYBRID GRAPES; HYDROXYCINNAMIC ACIDS; PHENOLIC COMPOUNDS; PROANTHOCYANIDINS;

FRUIT JUICES; FRUITS; ORGANIC COMPOUNDS; PHENOLS; PLANTS (BOTANY);

ANTHOCYANINS;

EID: 84881226615     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.07.024     Document Type: Article

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