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Formation of hydroxyphenyl-pyranoanthocyanins derived from ..:
Zeng, Yingyu
;
Li, Xusheng
;
Yuan, Kailan
...
Food Chemistry. 408 (2023) - p. 135247 , 2023
Link:
https://doi.org/10.1016/j.foodchem.2022.135247
RT Journal T1
Formation of hydroxyphenyl-pyranoanthocyanins derived from cyanidin-3-O-glucoside and effects of high-pressure processing on the transformation efficiency
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2022.135247&Exemplar=1&LAN=DE A1 Zeng, Yingyu A1 Li, Xusheng A1 Yuan, Kailan A1 Chen, Bo A1 Zhang, Wenbao A1 Wang, Chao A1 Sun, Jianxia A1 Ramaswamy, Hosahalli S. A1 Bai, Weibin PB Elsevier BV YR 2023 SN 0308-8146 JF Food Chemistry VO 408 SP 135247 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2022.135247 DO https://doi.org/10.1016/j.foodchem.2022.135247 SF ELIB - SuUB Bremen
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