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Stability of pelargonidin 3-glucoside in model solutions in the presence and absence of flavanols
Academic Article
http://hdl.handle.net/10198/5970 http://www.scopus.com/inward/record.url?eid=2-s2.0-40349116650&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-40349116650&partnerID=MN8TOARS
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Additional Document Info
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authors
Lopes-da-Silva, F.
Escribano-Bailón, M.T.
Ayuso, M.
publication date
January 1, 2007
published in
American Journal of Food Technology
Journal
Research
keywords
Anthocyanin stability
Catechin
Pelargonidin
Procyanidin B3
Strawberry
Xanthylium pigments
Additional Document Info
start page
602
end page
617
volume
2
issue
7
