Comparison of the Anthocyanin Composition during Ripening of Syrah Grapes Grown Using Organic or Conventional Agricultural Practices-Reference-Cited by-同舟云学术

Comparison of the Anthocyanin Composition during Ripening of Syrah Grapes Grown Using Organic or Conventional Agricultural Practices

Published:2006-06-29 Issue:15 Volume:54 Page:5230-5235
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vian Maryline Abert¹,Tomao Valérie¹,Coulomb Philippe Olivier¹,Lacombe Jean Michel¹,Dangles Olivier¹

Affiliation:

1. SARL Enigma, Département d'analyses biochimiques, Hameau de St. Véran, 84190 Beaumes de Venise, France, and Laboratoire de Chimie des Antioxydants, UMR A 408, Faculté des Sciences, Université d'Avignon et des Pays de Vaucluse, 33 rue Louis Pasteur, 84000 Avignon, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0531609

Reference40 articles.

1. Mazza, G.; Miniati, E.Anthocyanins in Fruits, Vegetables and Grains; CRC Press: Boca Raton, FL, 1993; pp 149−199.

2. Boulton, R. B.; Singleton, V. L.; Bisson, L. F.; Kunkee, R. E.Principles and Practices of Winemaking; Chapman and Hall: New York, 1995; pp 1−603.

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