Influence of ferulic acid on stability of anthocyanins from Cabernet Sauvignon grapes in a model system and a yogurt system

International Journal of Food Science and Technology

Volumn 42, Issue 8, 2007, Pages 992-998

  Gris, Eliana Fortes ^a   Ferreira, Eduardo Antonio ^b   Falcão, Leila Denise ^a   Bordignon Luiz, Marilde Terezinha ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b Universidade Federal de Santa Catarina Campus Trindade   (Brazil)

Author keywords

Anthocyanins; Cabernet Sauvignon grapes; Copigmentation; Ferulic acid; Stability

Indexed keywords

VITACEAE;

EID: 34547216398     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01335.x     Document Type: Article

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