Work

Anthocyanin Composition of Cabernet Sauvignon and Tempranillo Grapes at Different Stages of Ripening

Year: 2003

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf020849u

Authors: José-María Ryan, Eugenio Revilla

Institution: Universidad Autónoma de Madrid

Language: English

Topic: Horticultural and Viticultural Research

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2062302162

FWCI: 5.292

Cites: 16

Cited by: 184

Related to: 10