Influence of structure on colour stability of anthocyanins...

Food Chemistry 1999 Vol. 64; Iss. 1

Influence of structure on colour stability of anthocyanins and flavylium salts with ascorbic acid

Cristina Garcı́a-Viguera, Peter Bridle
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Volume:
64
Year:
1999
Language:
english
Pages:
6
DOI:
10.1016/s0308-8146(98)00107-1
File:
PDF, 226 KB
english, 1999
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