Rheological behavior and color stability of anthocyanins from Merlot (Vitis vinifera L.) and Bordô (Vitis labrusca L.) grapes in a jam model system

Fuente: Redalyc

Saved in:

Bibliographic Details
Main Author:	Ana Paula FALCÃO
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2009
Subjects:	Agrociencias anthocyanin xanthan gum Vitis vinifera L Vitis labrusca L rheological behavior
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Internet