Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin-Reference-Cited by-同舟云学术

Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin

Published:2013-02-11 Issue:6 Volume:93 Page:1404-1411
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Li Yuan¹,Ma Ruijing¹,Xu Zhenzhen¹,Wang Junhan¹,Chen Tong²,Chen Fang¹,Wang Zhengfu¹

Affiliation:

1. College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruits and Vegetables Processing; Ministry of Agriculture, National Engineering Research Center for Fruits and Vegetables Processing; Beijing 100083 China

2. Division of Medical Oncology, Department of Internal Medicine; Ohio State University; Columbus OH 43210 USA

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.5907/fullpdf

Reference30 articles.

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4. Effect of combined preservation techniques on the stability and microbial quality and retention of anthocyanins in grape pomace stored at low temperature;Augustine;J Food Sci Technol

5. Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: a comparison;Corrales;Innov Food Sci Emerg,2008

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