Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 35, 2015, Pages 7663-7669

  García Estévez, Ignacio ^a   Andrés García, Paula ^a   Alcalde Eon, Cristina ^a   Giacosa, Simone ^b   Rolle, Luca ^b   Rivas Gonzalo, Julián C ^a   Quijada Morín, Natalia ^a   Escribano Bailón, M Teresa ^a  

^a UNIVERSITY OF SALAMANCA   (Spain)

^b UNIVERSITY OF TURIN   (Italy)

Author keywords

anthocyanins; flavanols; grapevine vigor; HPLC DAD MSn; mechanical properties; phenolics; Tempranillo red grapes

Indexed keywords

AGRONOMY; FRUITS; MECHANICAL PROPERTIES; TEXTURES;

FLAVANOLS; GRAPEVINE VIGOR; HPLC-DAD-MS; PHENOLICS; TEMPRANILLO;

ANTHOCYANINS;

PHENOL DERIVATIVE; PLANT EXTRACT;

CHEMISTRY; FRUIT; PLANT SEED; VITIS;

FRUIT; PHENOLS; PLANT EXTRACTS; SEEDS; VITIS;

EID: 84941145934     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b00275     Document Type: Article

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