Browning capacity of grapes. 3. Changes and importance of hydroxycinnamic acid-tartaric acid esters during development and maturation of the fruit
- 1 March 1983
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 31 (2), 346-349
- https://doi.org/10.1021/jf00116a040
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- The phenolic cinnamates of white grapes and wineJournal of the Science of Food and Agriculture, 1978
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- Structures of Acylated Anthocyan Pigments in Vitis vinifera Variety Tinta Pinheira. Identification of Anthocyanidin, Sugar, and Acid MoietiesJournal of Food Science, 1965