Exogenous Salicylic Acid Improves Phenolic Content and Antioxidant Activity in Table Grapes

Literals

vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85080940593&origin=inward
dcterms:creator
- Blanch G.P.
dcterms:contributor
- Gracia Patricia Blanch, Maria C. Gómez-Jiménez, Maria Luisa Ruiz del Castillo
ou:bibtex
- @article{Blanch_2020,doi = {10.1007/s11130-019-00793-z},url = {https://doi.org/10.1007%2Fs11130-019-00793-z},year = 2020,month = {feb},publisher = {Springer Science and Business Media {LLC}},author = {Gracia Patricia Blanch and Maria C. G{\'{o}}mez-Jim{\'{e}}nez and Maria Luisa Ruiz del Castillo},title = {Exogenous Salicylic Acid Improves Phenolic Content and Antioxidant Activity in Table Grapes},journal = {Plant Foods for Human Nutrition}}
dcterms:title
- Exogenous Salicylic Acid Improves Phenolic Content and Antioxidant Activity in Table Grapes
ou:urlOrcid
- https://publons.com/wos-op/publon/29831946/
bibo:issn
- 0921-9668
bibo:eissn
- 1573-9104
bibo:doi
- 10.1007/s11130-019-00793-z
vivo:identifier
- 2020-1010
fabio:hasPublicationYear
- 2020
ou:eid
- 2-s2.0-85080940593
ou:tipoPublicacion
- Article
dcterms:publisher
- Plant Foods for Human Nutrition
bibo:page_range
- 177-183
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85080940593&origin=inward
bibo:volume
- 75