A new RP-HPLC method for analysis of polyphenols, anthocyanins, and Indole-3-Acetic acid in wine

A new RP-HPLC method for analysis of polyphenols, anthocyanins, and Indole-3-Acetic acid in wine

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Detalles Bibliográficos
Publicado en:	American journal of Enology and Viticulture
Autor principal:	Bonerz, Daniel P. M.
Otros Autores:	Nikfardjam, Martín S. Pour, Creasy, Glen L.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of Enology and Viticulture v. 59, no. 1 (2008), p. 106-109
Materias:	Enología Vinos Compuestos fenólicos Flavonoides Acido indolacético HPLC Método de quimioluminescencia Espectrometría Polifenoles Antocianinas Espectroscopía emisión fluorescente Espectroscopía
Publicación relacionada:	Contenido en: American journal of Enology and Viticulture

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