(Q80791640)

English

Optimization of simultaneous flavanol, phenolic acid, and anthocyanin extraction from grapes using an experimental design: application to the characterization of champagne grape varieties

scientific article published on 15 August 2007

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scholarly article

1 reference

Europe PubMed Central

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17696446%20AND%20SRC:MED&resulttype=core&format=json

3 January 2020

Optimization of simultaneous flavanol, phenolic acid, and anthocyanin extraction from grapes using an experimental design: application to the characterization of champagne grape varieties (English)

1 reference

Europe PubMed Central

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17696446%20AND%20SRC:MED&resulttype=core&format=json

3 January 2020

author name string

C Mané

1

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3 January 2020

J M Souquet

2

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3 January 2020

D Ollé

3

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3 January 2020

C Verriés

4

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3 January 2020

F Véran

5

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3 January 2020

G Mazerolles

6

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3 January 2020

V Cheynier

7

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3 January 2020

H Fulcrand

8

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3 January 2020

publication date

15 August 2007

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3 January 2020

Journal of Agricultural and Food Chemistry

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3 January 2020

55

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3 January 2020

18

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3 January 2020

7224-7233

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3 January 2020

Identifiers

10.1021/JF071301W

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3 January 2020

1 reference

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3 January 2020

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