Formation of vitisins and anthocyanin-flavanol adducts during red grape drying

ANA MÁRQUEZ VALLEMARÍA PÉREZ SERRATOSAJULIETA MÉRIDA GARCÍA2026-01-292026-01-29201210.1021/jf300998p2-s2.0-84863908691https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/23976Agricultural and Biological Sciences (all)Chemistry (all)Agricultural and Biological Sciences (all)Chemistry (all)Formation of vitisins and anthocyanin-flavanol adducts during red grape dryingresearch article