Characterization of Anthocyanins and Lipid Components in Berries of Nine Red Grapevine Cultivars
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DOI: 10.3390/agronomy15102443
Abstract: Red grapes are recognized as valuable sources of phenolic compounds with nutritional and technological importance. Anthocyanins strongly influence the color, stability, and antioxidant activity of wines, thereby contributing to both quality and potential health effects.… read more here.
Keywords: grapevine cultivars; red grapevine; cabernet; nine red ... See more keywords