Synthesis of pyranoanthocyanins from Pinot Noir grape skin extract using fermentation with high pyranoanthocyanin producing yeasts and model wine storage as potential approaches in the production of stable natural food colorants
2020
2020-04-03 15:48:40
1033
Pyranoanthocyanins, Anthocyanins, Food colorants, Yeasts, Fermentation
r6
Jelena
Topić
70
Natka
Ćurko
70
Karin
Kovačević Ganić
70
Lorena
Butinar
70
Alen
Albreht
70
Irena
Vovk
70
Dorota
Korte
70
Branka
Mozetič Vodopivec
70
COBISS_ID
3
5598715
DOI
15
10.1007/s00217-020-03467-2
NUK URN
18
URN:SI:UNG:REP:A0X9PMM0
TopicBozic2020_Article_SynthesisOfPyranoanthocyaninsF.pdf
1085043
Predstavitvena datoteka
2020-04-03 15:49:17