Preparative isolation of anthocyanins by high-speed countercurrent chromatography and application of the color activity concept to red wine

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 12, 2000, Pages 5812-5818

  Degenhardt, Andreas ^a   Hofmann, Sandra ^a   Knapp, Holger ^a   Winterhalter, Peter ^a  

^a TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

Author keywords

Anthocyanins; Color; Color activity; High speed countercurrent chromatography; Red wine

Indexed keywords

ANTHOCYANIN; GLUCOSIDE; MALVIDIN CHLORIDE GLUCOSIDE; PIGMENT; SOLVENT;

ACETYLATION; ARTICLE; CHEMICAL ANALYSIS; COLOR; COUNTER CURRENT CHROMATOGRAPHY; GRAPE; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE; WINE;

ANTHOCYANINS; CHROMATOGRAPHY; COLOR; GLUCOSIDES; WINE;

EID: 0034527914     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0007481     Document Type: Article

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