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. 2018 Oct 25;5:100. doi: 10.3389/fnut.2018.00100

Figure 2.

Figure 2

The first-order degradation kinetics plots of total anthocyanins measured by HPLC in juices from “Merlot” (A) and “Ruby” (B) grape cultivars stored at (Inline graphic) 5, (Inline graphic) 25, and (Inline graphic) 35°C.