Advancements in the promotion of pyranoanthocyanins formation in wine: A review of current research
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
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1. Lactobacillus fermentation accelerated biotransformation of cranberry anthocyanins towards phenol-pyranoanthocyanins and their stability and antioxidant property;Food Chemistry;2024-12
2. Pesticides and winemaking: A comprehensive review of conventional and emerging approaches;Comprehensive Reviews in Food Science and Food Safety;2024-08-08
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