Comparing the thermal stability of 10-carboxy-, 10-methyl-, and 10-catechyl-pyranocyanidin-3-glucosides and their precursor, cyanidin-3-glucoside.

Voss, Danielle M; Miyagusuku-Cruzado, Gonzalo; Giusti, M Mónica

Voss, Danielle M; Miyagusuku-Cruzado, Gonzalo; Giusti, M Mónica.

Afiliación

Voss DM; Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH, 43210-1007, USA.
Miyagusuku-Cruzado G; Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH, 43210-1007, USA.
Giusti MM; Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH, 43210-1007, USA. giusti.6@osu.edu.

NPJ Sci Food ; 6(1): 16, 2022 Feb 18.

Article en En | MEDLINE | ID: mdl-35181657

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: NPJ Sci Food Año: 2022 Tipo del documento: Article País de afiliación: Estados Unidos

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