The phenolic composition of table grapes
- 1 January 1995
- book chapter
- Published by Elsevier
- p. 1579-1596
- https://doi.org/10.1016/s0167-4501(06)80252-9
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Effect of several enological practices on the content of catechins and proanthocyanidins of red winesJournal of Agricultural and Food Chemistry, 1992
- Evolution of Five Anthocyanidin-3-Glucosides in the Skin of the Tempranillo, Moristel, and Garnacha Grape Varieties and Influence of Climatological VariablesAmerican Journal of Enology and Viticulture, 1992
- Major Phenolic Compounds in Ripening White GrapesAmerican Journal of Enology and Viticulture, 1989
- High Performance Liquid Chromatography Survey on Changes in Pigment Content in Ripening Grapes of Syrah. An Approach to Anthocyanin MetabolismAmerican Journal of Enology and Viticulture, 1986
- The distribution and content of anthocyanins in young port wines as determined by high performance liquid chromatographyJournal of the Science of Food and Agriculture, 1985
- The Procyanidins of White Grapes and WinesAmerican Journal of Enology and Viticulture, 1979
- High-Pressure Liquid Chromatographic Separation of Anthocyanins of Vitis ViniferaAmerican Journal of Enology and Viticulture, 1978
- Influence of Temperature, Solar Radiation and Nitrogen on Coloration and Composition of Emperor GrapesAmerican Journal of Enology and Viticulture, 1977
- Effect of Sprinkler Cooling of Grapevines on Fruit Growth and CompositionAmerican Journal of Enology and Viticulture, 1973
- Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid ReagentsAmerican Journal of Enology and Viticulture, 1965