HPLC-DAD-ESI-MS/MS characterization of pyranoanthocyanins pigments formed in model wine.
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Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products.Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013.Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation.UHPLC/MS Identifying Potent α-glucosidase Inhibitors of Grape Pomace via Enzyme Immobilized Method.Application of a Novel Small-Scale Sample Cleanup Procedure Prior to MALDI-TOF-MS for Rapid Pigment Fingerprinting of Red WinesPyranoanthocyanin Derived Pigments in Wine: Structure and Formation during WinemakingPhenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptorsInfluence of berry size on red wine colour and composition
P2860
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P2860
HPLC-DAD-ESI-MS/MS characterization of pyranoanthocyanins pigments formed in model wine.
description
2011 nî lūn-bûn
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2011年の論文
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2011年学术文章
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2011年学术文章
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2011年学术文章
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name
HPLC-DAD-ESI-MS/MS characterization of pyranoanthocyanins pigments formed in model wine.
@en
HPLC-DAD-ESI-MS/MS characterization of pyranoanthocyanins pigments formed in model wine.
@nl
type
label
HPLC-DAD-ESI-MS/MS characterization of pyranoanthocyanins pigments formed in model wine.
@en
HPLC-DAD-ESI-MS/MS characterization of pyranoanthocyanins pigments formed in model wine.
@nl
prefLabel
HPLC-DAD-ESI-MS/MS characterization of pyranoanthocyanins pigments formed in model wine.
@en
HPLC-DAD-ESI-MS/MS characterization of pyranoanthocyanins pigments formed in model wine.
@nl
P2093
P356
P1476
HPLC-DAD-ESI-MS/MS characterization of pyranoanthocyanins pigments formed in model wine.
@en
P2093
Dora Blanco-Vega
Francisco Javier López-Bellido
José María Alía-Robledo
P304
P356
10.1021/JF201546J
P407
P577
2011-08-17T00:00:00Z