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Publikováno v:
Food Chemistry. 172:537-542
Sulphur dioxide (SO 2 ) proved to increase absorbance at 280 nm of grape skin and seed extracts containing it, diluted with ethanol–HCl to assess total flavonoids and anthocyanins in the same analysis. Additional absorbance at 280 nm was also obser
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c935183f843e6797b8078dd6a98ed41d
https://doi.org/10.1016/j.foodchem.2014.09.125
https://doi.org/10.1016/j.foodchem.2014.09.125
