Fruit quality, nutraceutical and antimicrobial properties of 58 muscadine grape varieties (Vitis rotundifolia Michx.) grown in United States

Author:

Xu Changmou,Yagiz Yavuz,Zhao Lu,Simonne Amarat,Lu Jiang,Marshall Maurice R.

Funder

University of Florida

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. The muscadine grape;Andersen,2010

2. Identification of predominant aroma compounds in muscadine grape juice;Baek;Journal of Food Science,1997

3. Resveratrol concentration in muscadine berries, juice, pomace, purees, seeds, and wines;Ector;American Journal of Enology and Viticulture,1996

4. Structural and morphological changes associated with the Pierce’s disease bacterium in bunch and muscadine grape tissues;Huang;Phytopathology,1986

5. Identification of anthocyanins in muscadine grapes with HPLC–ESI-MS;Huang;LWT-Food Science and Technology,2009

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