Formation of New Stable Pigments from Condensation Reaction Between Malvidin 3-Glucoside and (-)-Epicatechin Mediated by Acetaldehyde: Effect of Tartaric Acid Concentration

AuthID
 P-003-W6Z
5
Author(s)
Leandro, C
·
Santos, C
·
Spranger, I
Document Type
Article
Year published
2008
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 110, Issue: 2, Pages: 344-351 (8)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-42149113388
Wos: WOS:000255824200009
Source Identifiers
ISSN: 0308-8146
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas instituições

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service