01773naa a2200361 a 450000100080000000500110000800800410001902400550006010000190011524501690013426000090030352006400031265000200095265300210097265300170099365300180101065300210102865300140104970000190106370000190108270000230110170000220112470000210114670000220116770000250118970000190121470000230123370000190125670000200127570000200129570000290131577300670134421182252020-12-16       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodres.2019.1089552DOI1 aCOLOMBO, R. C.  aAnalysis of the phenolic composition and yield of 'BRSVitoria' seedless table grape under different bunch densities using HPLC-DAD-ESI-MS/MS.h[electronic resource]  c2020  aGrapes are considered to be a major source of phenolic compounds as compared with other fruits. To improve the quality of table grapes, some techniques like thinning can be used. In addition, grape cultivars with distinct characteristics are directly linked to its phenolic profile. This study aimed to identify and quantify the phenolic compound profile and yieldof the hybrid ?BRS Vitoria? seedless table grape under different bunchdensities,using a combination of solid-phase extraction (SPE) methodologies and analytical high-performance liquidchromatography-diode array detector with tandem mass spectrometry (HPLC-DAD-ESI-MS/MS).  aCrop management  aCluster thinning  aFrui quality  aHybrid grapes  aPhenolic profile  aVitis spp1 aROBERTO, S. R.1 aNIXDORF, S. L.1 aPÉREZ-NAVARRO, J.1 aGÓMEZ-ALONSO, S.1 aMENA-MORALES, A.1 aGARCIA-ROMERO, E.1 aGONÇALVES, L. S. A.1 aCRUZ, M. A. da1 aCARVALHO, D. U. de1 aMADEIRA, T. B.1 aWATANABE, L. S.1 aSOUZA, R. T. de1 aGUTIÉRREZ-HERMOSÍN, I.  tFood Research Internationalgv. 130, n. 108955, [online] 2020.