HPLC analysis of diverse grape and wine phenolics using direct injection and multidetection by DAD and fluorescence

Author:

Gómez-Alonso Sergio,García-Romero Esteban,Hermosín-Gutiérrez Isidro

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Cinnamates and resveratrol content for sparkling wine characterization;Andrés-Lacueva;American Journal of Enology and Viticulture,2002

2. Isolation and identification of the hydroxycinnamic acid derivatives in White Riesling wine;Baranowski;American Journal of Enology and Viticulture,1981

3. The copigmentation of anthocyanins and its role in the color of red wine: a critical review;Boulton;American Journal of Enology and Viticulture,2001

4. Flavonoid compositional differences of grapes among site test plantings of Cabernet franc;Broussaud;American Journal of Enology and Viticulture,1999

5. Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS;Cantos;Journal of Agricultural and Food Chemistry,2002

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