(Q44439445)

3 December 2017

title

Anthocyanin composition of Cabernet Sauvignon and Tempranillo grapes at different stages of ripening (English)

1 reference

3 December 2017

Anthocyanin Composition of Cabernet Sauvignon and Tempranillo Grapes at Different Stages of Ripening (English)

1 reference

2 January 2024

1 reference

José-María Ryan

1

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3 December 2017

Eugenio Revilla

2

1 reference

3 December 2017

language of work or name

English

0 references

publication date

1 May 2003

1 reference

3 December 2017

21 May 2003

1 reference

National Center for Biotechnology Information

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/esummary.fcgi?db=pubmed&retmode=json&id=12744669

reference URL

full work available at URL

2 January 2024

https://pubs.acs.org/doi/pdf/10.1021/jf020849u

1 reference

Journal of Agricultural and Food Chemistry

2 January 2024

published in

1 reference

3 December 2017

volume

51

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3 December 2017

issue

11

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3 December 2017

page(s)

3372-3378

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First confirmation in red wine of products resulting from direct anthocyanin-tannin reactions.

3 December 2017

cites work

4

1 reference

Method development for the determination of anthocyanins in red wines by high-performance liquid chromatography and classification of German red wines by means of multivariate statistical methods

2 January 2024

6

1 reference

Value of high-performance liquid chromatographic analysis of anthocyanins in the differentiation of red grape cultivars and red wines made from them

2 January 2024

9

1 reference

Journal of Agricultural and Food Chemistry

2 January 2024

15

47

4017

Mazza G.

1999

1 reference

Journal of Agricultural and Food Chemistry

2 January 2024

30

50

4102

Burns J.

2002

1 reference

2 January 2024

Identifiers

DOI

10.1021/JF020849U

1 reference

3 December 2017

1 reference