【题名】：Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia.
【期刊】： J Agric Food Chem.
【年、卷、期、起止页码】：1999 Oct;47(10):4009-17.
【全文链接】：
【序号】：3
【作者】： Martí MP, Mestres M, Sala C, Busto O, Guasch J.
【题名】： Solid-phase microextraction and gas chromatography olfactometry analysis of successively diluted samples. A new approach of the aroma extract dilution analysis applied to the characterization of wine aroma.
【期刊】： J Agric Food Chem.
【年、卷、期、起止页码】：2003 Dec 31;51(27):7861-5.
【全文链接】：
【序号】：4
【作者】：Ryan JM, Revilla E.
【题名】：Anthocyanin composition of Cabernet Sauvignon and Tempranillo grapes at different stages of ripening.
【期刊】：J Agric Food Chem.
【年、卷、期、起止页码】：2003 May 21;51(11):3372-8.
【全文链接】：
【序号】：5
【作者】： Eva García-Beneytez, Eugenio Revilla, Félix Cabello
【题名】：Anthocyanin pattern of several red grape cultivars and wines made from them
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