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dc.contributor.authorRodríguez Méndez, María Luz 
dc.contributor.authorMuñoz Martínez, Raquel 
dc.contributor.authorGarcía Hernández, Celia 
dc.contributor.authorMedina Plaza, Cristina
dc.contributor.authorGarcía Cabezón, Ana Cristina 
dc.contributor.authorFernández Escudero, José Antonio 
dc.contributor.authorBarajas Tola, Enrique
dc.contributor.authorMedrano, Germán
dc.date.accessioned2018-07-09T09:49:42Z
dc.date.issued2018
dc.identifier.citationFood Research International, 2018, vol.107, p. 544-550es
dc.identifier.urihttp://uvadoc.uva.es/handle/10324/30565
dc.description.abstractIn this work, an alternative method to monitor the phenolic maturity of grapes was developed. In this approach, the skins of grapes were used to cover the surface of carbon paste electrodes and the voltammetric signals obtained with the skin-modified sensors were used to obtain information about the phenolic content of the skins. These sensors could easily detect differences in the phenolic composition of different Spanish varieties of grapes (Mencía, Prieto Picudo and Juan García). Moreover, sensors were able to monitor changes in the phenolic content throughout the ripening process from véraison until harvest.es
dc.format.mimetypeapplication/pdfes
dc.language.isospaes
dc.publisherFood Research Internationales
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.titleA different approach for the analysis of grapes: Using the skin as sensing elementes
dc.typeinfo:eu-repo/semantics/articlees
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2018.02.060es
dc.peerreviewedSIes
dc.description.embargo2020-07-09es
dc.description.lift2020-07-09
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International


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