Order Article Reprints

Yang P, Yuan C, Wang H, Han F, Liu Y, Wang L, Liu Y. Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions. Molecules. 2018; 23(2):354. https://doi.org/10.3390/molecules23020354

Yang, Ping, Chunlong Yuan, Hua Wang, Fuliang Han, Yangjie Liu, Lin Wang, and Yang Liu. 2018. "Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions" Molecules 23, no. 2: 354. https://doi.org/10.3390/molecules23020354

Yang, P., Yuan, C., Wang, H., Han, F., Liu, Y., Wang, L., & Liu, Y. (2018). Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions. Molecules, 23(2), 354. https://doi.org/10.3390/molecules23020354