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Effect of chlorogenic acid on spectral properties and stability of acylated and non-acylated cyanidin-3-O-glycosides.
Gras, Claudia C; Bause, Karola; Leptihn, Sebastian; Carle, Reinhold; Schweiggert, Ralf M.
  • Gras CC; University of Hohenheim, Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Garbenstrasse 25, D-70599 Stuttgart, Germany. Electronic address: claudia.gras@uni-hohenheim.de.
  • Bause K; University of Hohenheim, Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Garbenstrasse 25, D-70599 Stuttgart, Germany. Electronic address: karola.bause@googlemail.com.
  • Leptihn S; University of Hohenheim, Institute of Microbiology and Molecular Biology, Garbenstrasse 30, D-70599 Stuttgart, Germany. Electronic address: leptihn@uni-hohenheim.de.
  • Carle R; University of Hohenheim, Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Garbenstrasse 25, D-70599 Stuttgart, Germany; King Abdulaziz University, Faculty of Science, Biological Science Department, P.O. Box 80257, Jeddah 21589, Saudi Arabia. Electronic a
  • Schweiggert RM; University of Hohenheim, Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Garbenstrasse 25, D-70599 Stuttgart, Germany. Electronic address: ralf.schweiggert@uni-hohenheim.de.
Food Chem ; 240: 940-950, 2018 Feb 01.
Article en En | MEDLINE | ID: mdl-28946365
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Ácido Clorogénico Idioma: En Año: 2018 Tipo del documento: Article
Texto completo
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Ácido Clorogénico Idioma: En Año: 2018 Tipo del documento: Article