Optimization of HPLC methods for control of anthocyanes composition of wines and wine matherials. Sorbtsionnye i Khromatograficheskie Protsessy, [S. l.], v. 19, n. 2, p. 179–186, 2019. DOI: 10.17308/sorpchrom.2019.19/736. Disponível em: https://journals.vsu.ru/sorpchrom/article/view/736. Acesso em: 4 apr. 2026.