High performance liquid chromatography analysis of wine anthocyanins revisited: Effect of particle size and temperature

Journal of Chromatography A

Volumn 1216, Issue 15, 2009, Pages 3270-3279

  de Villiers, André ^a   Cabooter, Deirdre ^b   Lynen, Frédéric ^c   Desmet, Gert ^b   Sandra, Pat ^c  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^c GHENT UNIVERSITY   (Belgium)

Author keywords

Anthocyanins; Elevated temperature; HPLC; Small particles; Thermal degradation; Wine

Indexed keywords

ANTHOCYANINS; ELEVATED TEMPERATURE; HPLC; SMALL PARTICLES; THERMAL DEGRADATION;

BODY FLUIDS; CHROMATOGRAPHIC ANALYSIS; CHROMATOGRAPHY; DEGRADATION; HIGH PRESSURE LIQUID CHROMATOGRAPHY; LIQUIDS; METHANOL; PARTICLE SIZE ANALYSIS; THERMAL EFFECTS; THERMOGRAVIMETRIC ANALYSIS; WINE;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ANTHOCYANIN; METHANOL;

ARTICLE; CHEMICAL ANALYSIS; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH TEMPERATURE; PARTICLE SIZE; PRIORITY JOURNAL; WINE;

ANTHOCYANINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DRUG STABILITY; HYDROGEN-ION CONCENTRATION; KINETICS; PARTICLE SIZE; PLANT EXTRACTS; TEMPERATURE; WINE;

EID: 62249134367     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2009.02.038     Document Type: Article

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