Quantification of Catechins and Proanthocyanidins in Several Portuguese Grapevine Varieties and Red Wines

Catechins, oligomeric proanthocyanidins (degree of polymerization ranging from 2 to 12-15) and polymeric proanthocyanidins (degree of polymerization > 12-15) in several Portuguese grapevine varieties (Fernão Pires, Castelão, Vital, Vinhão, Espadeiro, Azal Tinto) harvested from the west and the no...

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Bibliographic Details
Main Author: Sun,Baoshan (author)
Other Authors: Ricardo-da-Silva,J.M. (author), Spranger,M.Isabel (author)
Format: article
Language:eng
Published: 2001
Subjects:
grapevine varieties
wines
catechins
proanthocyanidins
Online Access:http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232001000100002
Country:Portugal
Oai:oai:scielo:S0254-02232001000100002

Internet

http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232001000100002

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