Repository of University of Nova Gorica

Show document
A+ | A- | Help | SLO | ENG

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
Language:English
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
Numbering:2020
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
NUK URN:URN:SI:UNG:REP:A0X9PMM0
Publication date in RUNG:03.04.2020
Views:3740
Downloads:0
Metadata:XML RDF-CHPDL DC-XML DC-RDF
:
Copy citation
  
Average score:(0 votes)
Your score:Voting is allowed only for logged in users.
Share:Bookmark and Share


Hover the mouse pointer over a document title to show the abstract or click on the title to get all document metadata.

Record is a part of a journal

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

Back