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Thermal and Photochemical Stability of Anthocyanins from Bl..:
Gérard, Violaine
;
Ay, Emel
;
Morlet-Savary, Fabrice
...
Journal of Agricultural and Food Chemistry. 67 (2019) 19 - p. 5647-5660 , 2019
Link:
https://doi.org/10.1021/acs.jafc.9b01672
RT Journal T1 <Title>Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_acs.jafc.9b01672&Exemplar=1&LAN=DE A1 Gérard, Violaine A1 Ay, Emel A1 Morlet-Savary, Fabrice A1 Graff, Bernadette A1 Galopin, Christophe A1 Ogren, Thaddao A1 Mutilangi, William A1 Lalevée, Jacques PB American Chemical Society (ACS) YR 2019 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 67 IS 19 SP 5647 OP 5660 LK http://dx.doi.org/https://doi.org/10.1021/acs.jafc.9b01672 DO https://doi.org/10.1021/acs.jafc.9b01672 SF ELIB - SuUB Bremen
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