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Semi-Targeted Ultra-High-Performance Chromatography Coupled to Mass Spectrometry Analysis of Phenolic Metabolites in Plasma of Elderly Adults
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Formation of hydroxyphenyl-pyranoanthocyanins in Grenache wines: precursor levels and evolution during aging

Michael Rentzsch1, Michael Schwarz, Peter Winterhalter

  • 1Institute of Food Chemistry, Technical University of Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany.

Journal of Agricultural and Food Chemistry
|May 18, 2007
PubMed

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