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Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis

Ignacio García-Estévez1, Paula Andrés-García1, Cristina Alcalde-Eon1

  • 1Grupo de Investigación en Polifenoles (GIP), Unidad de Nutrición y Bromatologı́a, Facultad de Farmacia, Universidad de Salamanca , Salamanca, Spain.

Journal of Agricultural and Food Chemistry
|April 29, 2015
PubMed

Keywords:
HPLC-DAD-MSnTempranillo red grapesanthocyaninsflavanolsgrapevine vigormechanical propertiesphenolics

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