Influence of ferulic acid on stability of anthocyanins from Cabernet Sauvignon grapes in a model system and a yogurt system
- 1 August 2007
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 42 (8), 992-998
- https://doi.org/10.1111/j.1365-2621.2006.01335.x
Abstract
No abstract availableKeywords
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