Blackberry Juice and Wine: Processing and Storage Effects on Anthocyanin Composition, Color and Appearance
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb05500.x/fullpdf
Reference22 articles.
1. Stability of Anthocyanins from Sweet Potatoes in a Model Beverage
2. Characterization of anthocyanin-containing colorants and fruit juices by HPLC/photodiode array detection
3. Use of HPLC separation/photodiode array detection for characterization of anthocyanins
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