(Q59274930)

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Effect of acetaldehyde and several acids on the formation of vitisin A in model wine anthocyanin and colour evolution

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Effect of acetaldehyde and several acids on the formation of vitisin A in model wine anthocyanin and colour evolution (English)

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Concepcion Romero

1

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author name string

Johanna Bakker

series ordinal

2

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publication date

February 2000

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published in

International Journal of Food Science and Technology

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volume

35

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issue

1

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page(s)

129-140

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A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins

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https://api.crossref.org/works/10.1046%2FJ.1365-2621.2000.00372.X

retrieved

21 January 2018

Interactions between grape anthocyanins and pyruvic acid, with effect of pH and acid concentration on anthocyanin composition and color in model solutions

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reference URL

https://api.crossref.org/works/10.1046%2FJ.1365-2621.2000.00372.X

retrieved

21 January 2018

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DOI

10.1046/J.1365-2621.2000.00372.X

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(Q59274930)

Effect of acetaldehyde and several acids on the formation of vitisin A in model wine anthocyanin and colour evolution

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