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- Food Flavors and Chemistry: Advances of the New Millennium, The application of HPLC analysis of anthocyanins to differentiate red grapes and wines. A. M. Spanier, F. Shahidi, T. H. Parliment, C. Mussinan, C.-T. Ho, E. Tratras Contis, E. Revilla, G. Martin-Ortega, J. M. Ryan
, 2001
, Pages 203-215