(Q105239387)

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Changes in anthocyanin concentration in Lychee (Litchi chinensis Sonn.) pericarp during maturation

scientific article published on 25 July 2002

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Changes in anthocyanin concentration in Lychee (Litchi chinensis Sonn.) pericarp during maturation (English)

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http://api.crossref.org/works/10.1016%2Fs0308-8146%2898%2900195-2

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cyanidin 3-O-beta-D-glucoside betaine

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cyanidin 3-O-β-D-glucoside

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Javier Rivera-López

1

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César Ordorica-Falomir

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Pedro Wesche-Ebeling

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publication date

25 July 2002

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published in

Food Chemistry

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volume

65

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page(s)

195-200

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issue

2

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cites work

Evaluation and characterization of the anthocyanin pigments in tart cherries (Prunus cerasus L.)

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7 January 2021

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Changes in pomegranate juice pigmentation during ripening

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7 January 2021

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Anthocyanin Pigments in the Skin of Lychee Fruit

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QUANTITATIVE EVALUATION OF Rubus FRUIT ANTHOCYANIN PIGMENTS

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10.1016/S0308-8146(98)00195-2

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(Q105239387)

Changes in anthocyanin concentration in Lychee (Litchi chinensis Sonn.) pericarp during maturation

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