Determination of anthocyanins in red wine by ultra-high performance liquid chromatography tandem triple quaternary mass spectrometry

doi:10.13995/j.cnki.11-1802/ts.018817

CHEN Xinran, ZHANG Bo, ZHANG Huan, XIE Yingshuang, Wang Bo, ZHOU Xiaoping, LI Min, HAN Shunyu

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (7) : 262-268.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (7) : 262-268. DOI: 10.13995/j.cnki.11-1802/ts.018817

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Determination of anthocyanins in red wine by ultra-high performance liquid chromatography tandem triple quaternary mass spectrometry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(7): 262-268 https://doi.org/10.13995/j.cnki.11-1802/ts.018817

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Received	Revised	Published
2018-09-17	2018-12-18	2019-04-15
Issue Date
2019-05-14

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