INFLUENCE OF HEAT, CULTIVAR AND MATURITY ON THE ANTHOCYANIDIN?3,5?DIGLUCOSIDES OF MUSCADINE GRAPES-Reference-Cited by-同舟云学术

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INFLUENCE OF HEAT, CULTIVAR AND MATURITY ON THE ANTHOCYANIDIN?3,5?DIGLUCOSIDES OF MUSCADINE GRAPES

Published:1978-11 Issue:6 Volume:43 Page:1819-1821
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

FLORA L. F.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb07422.x/fullpdf

Reference16 articles.

1. ANTHOCYANINS OF BLACK GRAPES OF 10 CLONES OF Vitis rotundifolia, MICHX.

2. CHARACTERISTICS OF RED WINES OF SIX CULTlVARS OF Vitis rotundifolia Michx.

3. TIME-TEMPERATURE INFLUENCE ON MUSCADINE GRAPE JUICE QUALITY

4. PROCESSING AND QUALITY CHARACTERISTICS OF MUSCADINE GRAPES

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1. Evaluation of Biochemical Juice Attributes and Color-Related Traits in Muscadine Grape Population;Foods;2021-05-16

2. Application of muscadine grape (Vitis rotundifolia Michx.) pomace extract to reduce carcinogenic acrylamide;Food Chemistry;2015-09

3. Fruit Anthocyanin Profile and Berry Color of Muscadine Grape Cultivars and Muscadinia Germplasm;HortScience;2013-10

4. Production of Anthocyanins in Grape Cell Cultures: A Potential Source of Raw Material for Pharmaceutical, Food, and Cosmetic Industries;The Mediterranean Genetic Code - Grapevine and Olive;2013-04-10

5. Inhibitory Effects of Muscadine Anthocyanins on α-Glucosidase and Pancreatic Lipase Activities;Journal of Agricultural and Food Chemistry;2011-08-09

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