Stabilization of Anthocyanins of Blood Orange Fruit Juice
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb12976.x/fullpdf
Reference26 articles.
1. Chemical Structure of Anthocyanins
2. Anthocyanins of Blood Oranges
3. Structural aspects of anthocyanin-flavonoid complex formation and its role in plant color
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