Work

Anthocyanins in grapes and grape products

Year: 1995

Type: review

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408399509527704

Authors: G. Mazza, F. J. Francis

Institutions: Agriculture and Agri-Food Canada, University of Massachusetts Amherst

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Natural Sciences and Engineering Research Council of Canada

OpenAlex ID: W2099392372

FWCI: 1.534

Cites: 117

Cited by: 582

Related to: 10