Changes in anthocyanin profile, color, and antioxidant capacity of hawthorn wine (Crataegus pinnatifida) during storage by pretreatments
Keywords: مایکروویو یا میکروویو; “Xinglongzirou” hawthorn; Microwave; Fermentation; ORACFL assay; HPLC-ESI/MS2; Cyanidin-3-arabinoside; (PubChem CID: 131752259); Cyanidin-3-glucoside; (PubChem CID: 92131208); Pelargonidin-3-glucoside; (PubChem CID: 443648); Cyanidin-3-galactoside; (P