Principal components of phenolics to characterize red Vinho Verde grapes: anthocyanins or non-coloured compounds?
Dopico-García, M S
Principal components of phenolics to characterize red Vinho Verde grapes: anthocyanins or non-coloured compounds? [electronic resource] - Talanta Jun 2008 - 1190-202 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1873-3573
10.1016/j.talanta.2008.01.012 doi
Anthocyanins--analysis
Catechin--analysis
Flavonoids--analysis
Flavonols--analysis
Glucosides--analysis
Hydroxybenzoates--analysis
Phenols--analysis
Pigments, Biological--analysis
Quercetin--analogs & derivatives
Stilbenes--analysis
Vitis--chemistry
Principal components of phenolics to characterize red Vinho Verde grapes: anthocyanins or non-coloured compounds? [electronic resource] - Talanta Jun 2008 - 1190-202 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1873-3573
10.1016/j.talanta.2008.01.012 doi
Anthocyanins--analysis
Catechin--analysis
Flavonoids--analysis
Flavonols--analysis
Glucosides--analysis
Hydroxybenzoates--analysis
Phenols--analysis
Pigments, Biological--analysis
Quercetin--analogs & derivatives
Stilbenes--analysis
Vitis--chemistry