Anthocyanin deterioration in blackcurrant juice and concentrate - Part 2: Composition of anthocyanin-containing polymeric structures and their alteration during production and storage;Anthocyanalterung in Säften und Konzentraten der schwarzen Johannisbeere -Teil 2: Zusammensetzung anthocyanhaltiger polymerer Strukturen und deren Veränderung während der Herstellung und Lagerung

Deutsche Lebensmittel-Rundschau

Volumn 105, Issue 4, 2009, Pages 237-244

  Quast, Peter ^a   Hillebrand, Silke ^a   Würth, Kirsten ^b   Bonerz, Daniel ^b   Will, Frank ^b   Dietrich, Helmut ^b   Winterhalter, Peter ^a  

^a TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

^b Forschungsanstalt Geisenheim   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

SUIDAE;

EID: 65649115461     PISSN: 00120413     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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