Comparison of Different Extraction Methods to Predict Anthocyanin Concentration and Color Characteristics of Red Wines
Author:
Publisher
MDPI AG
Subject
Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science
Link
http://www.mdpi.com/2311-5637/4/2/39/pdf
Reference24 articles.
1. Value of high-performance liquid chromatographic analysis of anthocyanins in the differentiation of red grape cultivars and red wines made from them
2. Systematic Identification and Characterization of Anthocyanins by HPLC-ESI-MS/MS in Common Foods in the United States: Fruits and Berries
3. Maturité Phénolique du Raisin, Conséquences Technologiques: Application Aux Millésimes 1991 et 1992;Glories,1993
4. Comparison of methods for estimating phenolic maturity in grapes: Correlation between predicted and obtained parameters
5. Anthocyanin pattern of several red grape cultivars and wines made from them
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