Thermal stability comparison between 10-catechyl-pyranoanthocyanins and anthocyanins derived from pelargonidin, cyanidin, and malvidin
Danielle M. Voss, Gonzalo Miyagusuku-Cruzado, M. Mónica Giusti
Topics & Concepts
PelargonidinCyanidinAbsorbanceAnthocyaninChemistryMalvidinPigmentAnthocyanidinChromatographyStereochemistryOrganic chemistryFood sciencePhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisBiochemical and biochemical processes