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Title: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
Authors:ID Topić, Jelena, Univerza v Novi Gorici (Author)
ID Ćurko, Natka, University of Zagreb (Author)
ID Kovačević Ganić, Karin, University of Zagreb (Author)
ID Butinar, Lorena, Univerza v Novi Gorici (Author)
ID Albreht, Alen, Kemijski inštitut (Author)
ID Vovk, Irena, Kemijski inštitut (Author)
ID Korte, Dorota, Univerza v Novi Gorici (Author)
ID Mozetič Vodopivec, Branka, Univerza v Novi Gorici (Author)
Files: This document has no files that are freely available to the public. This document may have a physical copy in the library of the organization, check the status via COBISS. Link is opened in a new window
Work type:Not categorized
Typology:1.01 - Original Scientific Article
Organization:UNG - University of Nova Gorica
Keywords:Pyranoanthocyanins, Anthocyanins, Food colorants, Yeasts, Fermentation
Publication version:Version of Record
Year of publishing:2020
Number of pages:12
PID:20.500.12556/RUNG-5082-bf5116dc-9486-bb30-1891-669f278292a4 New window
COBISS.SI-ID:5598715 New window
DOI:10.1007/s00217-020-03467-2 New window
Publication date in RUNG:03.04.2020
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Record is a part of a journal

Title:European Food Research and Technology
Shortened title:Eur Food Res Technol
Year of publishing:2020