An effective method for the semi-preparative isolation of high-purity anthocyanin monomers from grape pomace

作者：Xu Zhao, Shanshan Zhang, Xin‐Ke Zhang, Fei He, Chang‐Qing Duan · 发表于：Food Chemistry · 年份：2019 · DOI：10.1016/j.foodchem.2019.125830 · 被引用次数：57 · 研究领域：Fermentation and Sensory Analysis、Phytochemicals and Antioxidant Activities、Horticultural and Viticultural Research