Mass Spectrometry-Based Methods for the Characterization of Wine Flavonoids
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Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3650-3_4
Reference14 articles.
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2. Alcalde-Eon C, Escribano-Bailón MT, Santos-Buelga C, Rivas-Gonzalo JC (2004) Separation of pyranoanthocyanins from red wine by column chromatography. Anal Chim Acta 513:305–318
3. Alcalde-Eon C, Escribano-Bailón MT, Santos-Buelga C, Rivas-Gonzalo JC (2006) Changes in the detailed pigment composition of red wine during maturity and ageing. A comprehensive study. Anal Chim Acta 563:238–254
4. Alcalde-Eon C, Boido E, Carrau F, Dellacassa E, Rivas-Gonzalo JC (2006) Pigment profiles in monovarietal wines produced in Uruguay. Am J Enol Vitic 57(4):449–459
5. González-Manzano S, Santos-Buelga C, Pérez-Alonso JJ, Rivas-Gonzalo JC, Escribano-Bailón MT (2006) Characterization of the mean degree of polymerization of proanthocyanidins in red wines using liquid chromatography-mass spectrometry (LC-MS). J Agric Food Chem 54:4326–4332
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