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
Tipo de Documento
Article
Year published
2008
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 110, Número: 2, Páginas: 344-351 (8)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-42149113388
Wos: WOS:000255824200009
Source Identifiers
ISSN: 0308-8146
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