Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool

  1. Pérez-Navarro, J.
  2. Izquierdo-Cañas, P.M.
  3. Mena-Morales, A.
  4. Martínez-Gascueña, J.
  5. Chacón-Vozmediano, J.L.
  6. García-Romero, E.
  7. Hermosín-Gutiérrez, I.
  8. Gómez-Alonso, S.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2019

Alea: 295

Orrialdeak: 350-360

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2019.05.137 GOOGLE SCHOLAR