TY  - JOUR 
AU  - Hernández-Hierro, José Miguel
AU  - Quijada-Morín, Natalia
AU  - Martínez-Lapuente, Leticia
AU  - Guadalupe, Zenaida
AU  - Ayestarán, Belén
AU  - Rivas Gonzalo, Julián C.
AU  - Escribano Bailón, María Teresa
PY  - 2014
SN  - 0308-8146
UR  - http://hdl.handle.net/10366/141136
AB  - [EN] The relationship between cell wall composition and extractability of anthocyanins from red grape skins was assessed in Tempranillo grape samples harvested at three stages of ripening (pre-harvest, harvest and over-ripening) and three different...
LA  - eng
KW  - Anthocyanin extractability
KW  - Ripeness degrees
KW  - Soluble solids contents
KW  - Grapes
KW  - Cell wall composition
TI  - Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree
DO  - 10.1016/j.foodchem.2013.09.037
T2  - Food Chemistry
VL  - 146
M2  - 41
ER  -