Red clover isoflavonoids as anthocyanin color enhancing agents in muscadine wine and juice

Food Research International

Volumn 38, Issue 10, 2005, Pages 1205-1212

  Talcott, Stephen T ^a   Peele, Janelle E ^a   Brenes, Carmen H ^b  

^a UNIVERSITY OF FLORIDA   (United States)

^b SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Anthocyanin; Color; Copigmentation; Isoflavonoid; Muscadine grape; Red clover

Indexed keywords

ABSORPTION; COLOR; FERMENTATION; FRUITS; PIGMENTS; SOLUBILITY;

ANTHOCYANIN; PHENOLICS; RED CLOVER;

WINE;

TRIFOLIUM PRATENSE; VITIS ROTUNDIFOLIA; VITIS SP.;

EID: 23244449846     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.05.004     Document Type: Article

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