Anthocyanin composition and content in grape berry skin in Vitis germplasm

By Zhenchang Liang, Benhong Wu, P. Fan, Chunxiang Yang, W. Duan, Xianbo Zheng, Chunyan Liu, Shaohua Li. 2008

225 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/358d818feccafb791fb0b4eaaa3edc9b42e18279

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. É. Duchêne
2. J. Tello
3. J. Ibáñez

In Plant Science

1. Stefano Poni
2. É. Duchêne
3. J. Tello
4. J. Ibáñez

Citations in the corpus

• Grapevine quality: A multiple choice issue (2017, background): “Skin total anthocyanin concentration was reported to vary between 0.003–7.510mg g−1 in table, hybrid, and wine grape cultivars (Liang et al., 2008; Mattivi et al., 2006).”