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2012•Journal of Functional FoodsOpen access

Quantification of anthocyanidins in the grapes and grape juice products with acid assisted hydrolysis using LC/MS

Yanping Xu, James E. Simon, Mário G. Ferruzzi, Lap Ho, Giulio Maria Pasinetti, Qingli Wu

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Key concepts: Anthocyanidins, Anthocyanidin, Peonidin, Petunidin, Malvidin, Chemistry, Anthocyanin, Food science

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