Maturation, grape changes during

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Czochanska, Z., Foo, L., and Porter, L., Compositional changes in lower molecular weight flavans during grape maturation. Phytochemistry 18, 1819, 1979. 

Romeyer, F., Macheix, J., Goiffon, J., Reminiac, C., Sapis, J. C. (1983). The browning capacity of grapes. 3. Changes and importance of hydroxycinnamic add-tartaric acid esters during development and maturation of the fruit. J. Agric. Food Chem., 31, 346-349. 

Figure 4. Change in carotenoid contents during maturation of three varieties of grapes (A) Concord grapes (B) Thompson seedless and (C) Chilean red.

Figure 4. Change in carotenoid contents during maturation of three varieties of grapes.

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