Formation of vitisins and anthocyanin-flavanol adducts during red grape drying

  1. Marquez, A.
  2. Dueñas, M.
  3. Serratosa, M.P.
  4. Merida, J.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561,  1520-5118

Année de publication: 2012

Volumen: 60

Número: 27

Pages: 6866-6874

Type: Article

DOI: 10.1021/JF300998P GOOGLE SCHOLAR
La source de données: Scopus