2020•Journal of Food Composition and AnalysisOpen access

Discrimination of five Greek red grape varieties according to the anthocyanin and proanthocyanidin profiles of their skins and seeds

Maria Kyraleou, Σταματίνα Καλλιθράκα, Eugenia Gkanidi, Stéfanos Koundouras, David T. Mannion, Kieran N. Kilcawley

Open full text 46 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

Open-access reader

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 46 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Anthocyanin, Proanthocyanidin, Petunidin, Peonidin, Malvidin, Food science, Delphinidin, Chemistry

Back to paper search Browse research topics Original source

Discrimination of five Greek red grape varieties according to the anthocyanin and proanthocyanidin profiles of their skins and seeds — Research Paper | ScholarLens