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85%-103.9%) and CAP (95.72%-104.4%) in milk and honey by standard addition method.In this study, an UHPLC-QE-MS approach in combination with multivariate statistical analyses was used to investigate the metabolic profiles, especially the anthocyanin profiles, during the fermentation of roselle wine. Overall, a large number of different metabolites (e.g., phenols, lipids, carbohydrates, amino acids and peptides, and others) were identified in the fermentation processes. Eight anthocyanin metabolites were identified in roselle wine for the
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