Characterization of Anthocyanins and Pyranoanthocyanins from Blood Orange [Citrus sinensis (L.) Osbeck] Juice
Author:
Affiliation:
1. Institute of Food Chemistry, Technical University of Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0487957
Reference29 articles.
1. Degradation Kinetics of Anthocyanins in Sour Cherry Juice and Concentrate
2. Degradation of anthocyanins from blood orange juices
3. Degradation kinetics of anthocyanins in blood orange juice and concentrate
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