Comparison of chromatic properties, stability and antioxidant capacity of anthocyanin-based aqueous extracts from grape pomace obtained from different vinification methods-Reference-Cited by-同舟云学术

Comparison of chromatic properties, stability and antioxidant capacity of anthocyanin-based aqueous extracts from grape pomace obtained from different vinification methods

Published:2006-07 Issue:1 Volume:97 Page:87-94
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gómez-Plaza Encarna,Miñano Angeles,López-Roca Jose María

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

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4. Anthocyanins as natural food colours-selected aspects;Bridle;Food Chemistry,1997

5. Extraction of anthocyanins and other phenolics from black currants with sulfured water;Cacace;Journal of Agriculture and Food Chemistry,2002

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