The histochemical localization of anthocyanins in seeded and seedless grapes (Vitis vinifera)

Author:

Barceló A.Ros,Calderón A.A.,Zapata J.M.,Muñoz R.

Publisher

Elsevier BV

Subject

Horticulture

Reference8 articles.

1. The determination of anthocyanins in agin red wines: comparison of HPLC and spectral methods;Bakker;Am. J. Enol. Vitic.,1986

2. The histochemical localization of peroxidase in grapes (Vitis vinifera) using nitrocellulose blotting of freezing/thawing fruits;Calderón;HortScience,1993

3. Quantitative changes in anthocyanin pigments of Vitis vinifera cv. Monastrell during maturation;Fernández-López;J. Sci. Food Agric.,1992

4. Structure, stability and color variation of natural anthocyanins;Goto;Prog. Chem. Org. Nat. Products,1987

5. Vacuolar content of fruit subepidermal cells from Vitis species;Moskowitz;Plant Physiol.,1981

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