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The accumulation of anthocyanins in grape skin and their evolution during ripening were evaluated in Monastrell grapes grown at four different sites growing season. Of the different techniques used for this purpose, we used one chromatographic [high‐performance liquid chromatography (HPLC)] and three spectrophotometric (Saint‐Cricq, Fragoso‐García and Lamadon) methods. The grapes from two of the sites...
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