Relationship between the elemental composition of grapeyards and bioactive compounds in the Cabernet Sauvignon grapes Vitis vinífera harvested in Mexico-Reference-Cited by-同舟云学术

Relationship between the elemental composition of grapeyards and bioactive compounds in the Cabernet Sauvignon grapes Vitis vinífera harvested in Mexico

Published:2016-07 Issue: Volume:203 Page:79-85
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Acuña-Avila Pedro Estanislao,Vásquez-Murrieta María Soledad,Franco Hernández Marina Olivia^ORCID,López-Cortéz Ma. del Socorro

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

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1. Current analytical strategies for the determination of resveratrol in foods;Food Chemistry;2024-01

2. Optimization of the Extraction of Bioactive Compounds from Cabernet Sauvignon Grape Pomace from Querétaro, Mexico, Using MSPD;Separations;2023-12-28

3. Chemical Characterization and Antioxidant Evaluation of Young and Aged Wines from Aguascalientes and Queretaro;Journal of the Mexican Chemical Society;2023-10-02

4. Obtaining reference values for nutrients in vineyard soils through boundary line approach using Bayesian segmented quantile regression on commercial farm data;European Journal of Agronomy;2023-10

5. Wine Polyphenol Content during the Fermentation of Vitis vinifera CS Grapes and Its Relationship with the Presence of Minerals in the Resulting Wine;Applied Sciences;2023-07-18