Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree

Food Chemistry

Volumn 146, Issue , 2014, Pages 41-47

  Hernández Hierro, José Miguel ^a,c   Quijada Morín, Natalia ^a   Martínez Lapuente, Leticia ^b   Guadalupe, Zenaida ^b   Ayestarán, Belén ^b   Rivas Gonzalo, Julián C ^a   Escribano Bailón, M Teresa ^a  

^a UNIVERSITY OF SALAMANCA   (Spain)

^b UNIVERSITY OF LA RIOJA   (Spain)

^c UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Anthocyanin extractability; Cell wall composition; Grapes; Ripeness degrees; Soluble solids contents

Indexed keywords

CELL WALL COMPOSITION; EXTRACTABILITY; GRAPES; RIPENESS DEGREES; SOLUBLE SOLIDS CONTENT;

CELLS; CELLULOSE; CYTOLOGY; EXTRACTION; LINEAR REGRESSION; PRINCIPAL COMPONENT ANALYSIS; WALLS (STRUCTURAL PARTITIONS);

ANTHOCYANINS;

ANTHOCYANIN; ARABINOGALACTAN; CELLULOSE; LIGNIN; MANNAN; PECTIN; PHENOL DERIVATIVE; POLYPHENOL; POLYSACCHARIDE; PROTEIN;

ARTICLE; CELL WALL; CHEMOMETRIC ANALYSIS; ESTERIFICATION; EXTRACTION; GRAPE; HARVEST; SKIN CELL; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY;

VITACEAE; VITIS VINIFERA;

ANTHOCYANIN EXTRACTABILITY; CELL WALL COMPOSITION; GRAPES; RIPENESS DEGREES; SOLUBLE SOLIDS CONTENTS;

ANTHOCYANINS; CELL WALL; FRUIT; PLANT EXTRACTS; VITIS;

EID: 84884771935     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.037     Document Type: Article

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