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Cited article:

Phenolic compounds in juice of “Isabel” grape treated with abscisic acid for color improvement

Lilian Yukari Yamamoto, Renata Koyama, Adriane Marinho de Assis, Sergio Ruffo Roberto, Yuri Renan Bovolenta, Suzana Lucy Nixdorf, Esteban García-Romero, Sergio Gómez-Alonso, Isidro Hermosín-Gutiérrez

BIO Web of Conferences, 5 (2015) 01014

Published online: 2015-07-01

DOI: https://doi.org/10.1051/bioconf/20150501014

This article has been cited by the following article(s):

Application of abscisic acid (S-ABA) to cv. Isabel grapes (Vitis vinifera×Vitis labrusca) for color improvement: Effects on color, phenolic composition and antioxidant capacity of their grape juice

Lilian Yukari Yamamoto, Adriane Marinho de Assis, Sergio Ruffo Roberto, et al.
Food Research International 77 572 (2015)
https://doi.org/10.1016/j.foodres.2015.10.019