Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin

Journal of the Science of Food and Agriculture

Volumn 93, Issue 6, 2013, Pages 1404-1411

  Li, Yuan ^a   Ma, Ruijing ^a   Xu, Zhenzhen ^a   Wang, Junhan ^a   Chen, Tong ^b   Chen, Fang ^a   Wang, Zhengfu ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

Anthocyanin composition; Cabernet Sauvignon; Grape pomace; Kyoho

Indexed keywords

ANTHOCYANIN; GLUCOSIDE; MALVIDIN 3 GLUCOSIDE; MALVIDIN-3-GLUCOSIDE;

ACYLATION; ANTHOCYANIN COMPOSITION; ARTICLE; BEVERAGE; CABERNET SAUVIGNON; CHEMISTRY; CLASSIFICATION; DIET; FOOD HANDLING; FRUIT; GRAPE POMACE; HUMAN; KYOHO; METHODOLOGY; SPECIES DIFFERENCE; VITIS; WINE;

ANTHOCYANIN COMPOSITION; CABERNET SAUVIGNON; GRAPE POMACE; KYOHO;

ACYLATION; ANTHOCYANINS; BEVERAGES; DIET; FOOD HANDLING; FRUIT; GLUCOSIDES; HUMANS; SPECIES SPECIFICITY; VITIS; WINE;

VITACEAE;

EID: 84875626298     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5907     Document Type: Article

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