Evolution of anthocyanins during grape maturation of two varieties (Vitis vinifera L.), Castelâo Francês and Touriga Francesa

Ejemplares similares

• Evolution of antioxidant capacity in seeds and skins during grape maturation and their association with proanthocyanidin and anthocyanin content
  por: Jordao, A. M.
• Degradation of oligomeric procyanidins and anthocyanins in a Tinta Roriz red wine during maturation
  por: DALLAS, C.
• Nighttime temperature treatment of fruit clusters of "Aki Queen" grapes during maturation and its effect on the skin color and abscisic acid content
• Changes in radical-scavenging activity and components of mulberry fruit during maturation
• Anthocyanin profile of spanish Vitis vinifera L. red grape varieties in danger of extinction