Characteristics of anthocyanins in Cabernet Sauvignon wines from different regions of China based on UPLC-MS/MS

TANG Ke,ZHANG Xiaoqian,LI Jiming,JIANG Wenguang,XU Yan

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (5) : 208-212.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (5) : 208-212. DOI: 10.13995/j.cnki.11-1802/ts.018996

Characteristics of anthocyanins in Cabernet Sauvignon wines from different regions of China based on UPLC-MS/MS

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(5): 208-212 https://doi.org/10.13995/j.cnki.11-1802/ts.018996

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