Work

Chromatic characterization of anthocyanins from red grapes—I. pH effect

Year: 1998

Type: article

Source: Food Chemistry

DOI: 10.1016/s0308-8146(98)00051-x

Authors: F.J Heredia, E.M Francia-Aricha, J.C Rivas-Gonzalo, I.M Vicario, C Santos-Buelga

Institutions: Universidad de Sevilla, Universidad de Salamanca

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2017537077

FWCI: 3.819

Cites: 24

Cited by: 257

Related to: 10