Caftaric and coutaric acids in fruit of Vitis
- 1 January 1986
- journal article
- research article
- Published by Elsevier in Phytochemistry
- Vol. 25 (9) , 2127-2133
- https://doi.org/10.1016/0031-9422(86)80078-4
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Caftaric Acid Disappearance and Conversion to Products of Enzymic Oxidation in Grape Must and WineAmerican Journal of Enology and Viticulture, 1985
- Browning capacity of grapes. 3. Changes and importance of hydroxycinnamic acid-tartaric acid esters during development and maturation of the fruitJournal of Agricultural and Food Chemistry, 1983
- The phenolic cinnamates of white grapes and wineJournal of the Science of Food and Agriculture, 1978
- Hydroxycinnamic Acid-Tartaric Acid Ester Content in Mature Grapes and During the Maturation of White Riesling GrapesAmerican Journal of Enology and Viticulture, 1978
- ᴅ-( + )-Dikaffeoyl-Weinsäure aus Endivien ( Cichorium endivia L.) / ᴅ-( + ) -Dicaffeoyl Tartaric Acid from Endives (Cichorium endivia L .)Zeitschrift für Naturforschung C, 1974
- Studies on a New p-Coumaryl Derivative Isolated from Spinach LeavesAgricultural and Biological Chemistry, 1970