Stability of Copigmented Anthocyanins and Ascorbic Acid in a Grape Juice Model System-Reference-Cited by-同舟云学术

Stability of Copigmented Anthocyanins and Ascorbic Acid in a Grape Juice Model System

Published:2004-12-13 Issue:1 Volume:53 Page:49-56
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Brenes Carmen H.¹,Del Pozo-Insfran David¹,Talcott Stephen T.¹

Affiliation:

1. Department of Food Technology, ITESM-Campus Monterrey, E. Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L., Mexico, and Department of Food Science and Human Nutrition, University of Florida, P.O. Box 110370, Gainesville, Florida 32611-0370

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049857w

Reference28 articles.

1. Inhibition of Human Low-Density Lipoprotein Oxidation in Relation to Composition of Phenolic Antioxidants in Grapes (Vitis vinifera)

2. Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins

3. Changes in Anthocyanins and Polyphenolics During Juice Processing of Highbush Blueberries (Vaccinium corymbosum L.)

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