Anthocyanin evolution and color changes in red grapes during their chamber drying

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 41, 2013, Pages 9908-9914

  Marquez, Ana ^a   Serratosa, Maria P ^a   Merida, Julieta ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

anthocyanins; chamber drying; color; HPLC DAD MS; red grapes

Indexed keywords

ANTHOCYANIN CONTENT; CONTROLLED TEMPERATURE; HIGH MOLECULAR WEIGHT; HPLC-DAD; MOISTURE CONDITIONS; PHENOLIC COMPOUNDS; RED GRAPES; STRUCTURAL ALTERATIONS;

COLOR; DRYING; WINE;

ANTHOCYANINS;

ANTHOCYANIN;

ARTICLE; CHEMISTRY; COLOR; DESICCATION; EVALUATION STUDY; FOOD HANDLING; METHODOLOGY; MOLECULAR WEIGHT; VITIS;

ANTHOCYANINS; COLOR; DESICCATION; FOOD HANDLING; MOLECULAR WEIGHT; VITIS;

EID: 84886916766     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf402263f     Document Type: Article

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