Effects of Elevated CO2 on Grapevine (Vitis vinifera L.): Volatile Composition, Phenolic Content, and in Vitro Antioxidant Activity of Red Wine-Reference-Cited by-同舟云学术

Effects of Elevated CO2 on Grapevine (Vitis vinifera L.): Volatile Composition, Phenolic Content, and in Vitro Antioxidant Activity of Red Wine

Published:2008-12-10 Issue:1 Volume:57 Page:265-273
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gonçalves Berta¹,Falco Virgílio¹,Moutinho-Pereira José¹,Bacelar Eunice¹,Peixoto Francisco¹,Correia Carlos¹

Affiliation:

1. CITAB—Centre for the Research and Technology of Agro-Environment and Biological Sciences, Department of Food Science, and Centre for Animal Science and Veterinary, University of Trás-os-Montes e Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8020199

Reference68 articles.

1. Potential impacts of global elevated CO2 concentrations on plants

2. Non-structural carbon compounds in temperate forest trees

3. Free Air CO2 Enrichment (FACE) of grapevine (Vitis vinifera L.): II. Growth and quality of grape and wine in response to elevated CO2 concentrations

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