Application of abscisic acid (S-ABA) to cv. Isabel grapes (Vitis vinifera×Vitis labrusca) for color improvement: Effects on color, phenolic composition and antioxidant capacity of their grape juice

Food Research International

Volumn 77, Issue , 2015, Pages 572-583

  Yamamoto, Lilian Yukari ^a,b   de Assis, Adriane Marinho ^c   Roberto, Sergio Ruffo ^a   Bovolenta, Yuri Renan ^a   Nixdorf, Suzana Lucy ^a   García Romero, Esteban ^d   Gómez Alonso, Sergio ^b,e   Hermosín Gutiérrez, Isidro ^b  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

^b UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^c FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

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

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

Author keywords

Anthocyanins; Antioxidant capacity; Color; Grape juice; Hybrid grape; Plant growth regulator; Polyphenols; Vitis labrusca

Indexed keywords

ANTIOXIDANTS; COLOR; FRUIT JUICES;

ANTIOXIDANT CAPACITY; GRAPE JUICE; HYBRID GRAPES; PLANT GROWTH REGULATORS; POLYPHENOLS; VITIS LABRUSCA;

ANTHOCYANINS;

EID: 84948954475     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.10.019     Document Type: Article

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