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【序号】:1

【作者】: Eugenio Revilla ,* José-María Ryan , and Guillermo Martín-Ortega

【题名】:Comparison of Several Procedures Used for the Extraction of Anthocyanins from Red Grapes

【期刊】:J. Agric. Food Chem.,

【年、卷、期、起止页码】:1998, 46 (11), pp 4592–4597

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【序号】:2

【作者】: Mazza G, Fukumoto L, Delaquis P, Girard B, Ewert B.

【题名】:Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia.

【期刊】: J Agric Food Chem.

【年、卷、期、起止页码】:1999 Oct;47(10):4009-17.

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【序号】:3

【作者】: Martí MP, Mestres M, Sala C, Busto O, Guasch J.

【题名】: Solid-phase microextraction and gas chromatography olfactometry analysis of successively diluted samples. A new approach of the aroma extract dilution analysis applied to the characterization of wine aroma.

【期刊】: J Agric Food Chem.

【年、卷、期、起止页码】:2003 Dec 31;51(27):7861-5.

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【序号】:4

【作者】:Ryan JM, Revilla E.

【题名】:Anthocyanin composition of Cabernet Sauvignon and Tempranillo grapes at different stages of ripening.

【期刊】:J Agric Food Chem.

【年、卷、期、起止页码】:2003 May 21;51(11):3372-8.

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【序号】:5

【作者】: Eva García-Beneytez, Eugenio Revilla, Félix Cabello

【题名】:Anthocyanin pattern of several red grape cultivars and wines made from them

【期刊】:European Food Research and Technology

【年、卷、期、起止页码】:2002, Volume 215, Issue 1, pp 32-37

【全文链接】:
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