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1. Simultaneous Determination of 15 Phenolic Constituents of Chinese Black Rice Wine by HPLC-MS/MS with SPE.

Author

Wang, Yutang, Liu, Yuanyuan, Xiao, Chunxia, Liu, Laping, Hao, Miao, Wang, Jianguo, and Liu, Xuebo

Subjects
RICE wines, WINE industry, HIGH performance liquid chromatography, MASS spectrometry, PHENOLS, FLAVONOLS, ANTHOCYANINS
Abstract

Copyright of Journal of Food Science (John Wiley & Sons, Inc.) is the property of John Wiley & Sons, Inc. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2014
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