Characterization of Tempranillo negro (VN21), a high phenolic content grapevine Tempranillo clone, through UHPLC-QqQ-MS/MS polyphenol profiling

  1. Royo, C.
  2. Ferradás, Y.
  3. Martínez-Zapater, J.M.
  4. Motilva, M.-J.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Datum der Publikation: 2021

Ausgabe: 360

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2021.130049 GOOGLE SCHOLAR lock_openOpen Access editor
Institutionelles Repository: lock_openOpen Access Editor
Datenquelle: Scopus