2006•Journal of Chromatography ARequires access

Characterisation by liquid chromatography-electrospray tandem mass spectrometry of anthocyanins in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur

Paola Montoro, Carlo Ignazio Giovanni Tuberoso, Angela Perrone, Sonia Piacente, Paolo Cabras, Cosimo Pìzza

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Key concepts: Myrtus communis, Chemistry, Anthocyanidins, Anthocyanin, Chromatography, Electrospray, Anthocyanidin, Berry

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Characterisation by liquid chromatography-electrospray tandem mass spectrometry of anthocyanins in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur — Research Paper | ScholarLens