Acuña-Avila, Pedro Estanislao <br/><br/>
Relationship between the elemental composition of grapeyards and bioactive compounds in the Cabernet Sauvignon grapes Vitis vinífera harvested in Mexico.  [electronic resource] 

 -  Food chemistry  Jul 2016 
 - 79-85 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2016.02.031  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--analysis<br/>Chromatography, High Pressure Liquid<br/>Climate<br/>Fruit--chemistry<br/>Mexico<br/>Phenols--analysis<br/>Soil--chemistry<br/>Vitis--chemistry<br/>Wine--analysis