<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Lamuela-Raventós, Rosa Ma.</style></author><author><style face="normal" font="default" size="100%">Waterhouse, Andrew L.</style></author></authors><secondary-authors></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">A Direct HPLC Separation of Wine Phenolics</style></title><secondary-title><style face="normal" font="default" size="100%">American Journal of Enology and Viticulture</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">1994</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1994-01-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">1-5</style></pages><doi><style  face="normal" font="default" size="100%">10.5344/ajev.1994.45.1.1</style></doi><volume><style face="normal" font="default" size="100%">45</style></volume><issue><style face="normal" font="default" size="100%">1</style></issue><abstract><style  face="normal" font="default" size="100%">A direct HPLC technique that does not require prior purification was developed for the analysis of the phenolic components in red wine and musts. This novel procedure utilizes a ternary HPLC solvent system for effective separation of cinnamic acid derivatives, flavonoids, and anthocyanins, monitoring at three different wavelengths.</style></abstract></record></records></xml>