Evolution of anthocyanin content during grape ripening and characterization of the phenolic profile of the resulting wine by comprehensive two-dimensional liquid chromatography

Lago, LO; Swit, P; da Silva, MM; Marques, ATB; Welke, J; Montero, L; Herrero, M

Herrero, M (通讯作者),UAM, CSIC, Inst Food Sci Res CIAL, Lab Food, Nicolas Cabrera 9, Madrid 28049, Spain.

JOURNAL OF CHROMATOGRAPHY A, 2023; 1704 ():

Abstract

The typical phenolic profile in grapes is characterized by its complexity both in terms of number of diverse chemical structures and their variation d......

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