HIGHLIGHTS
- who: Zhendan Xue and collaborators from the Institute of Food and Physical Field Processing, School of Food Engineering and Nutrition Sciences have published the research: Effects of Ultrasound Irradiation on the Co-Pigmentation of the Added Caffeic Acid and the Coloration of the Cabernet Sauvignon Wine during Storage, in the Journal: Foods 2022, 11, 1206. of /2022/
- what: In this paper experiments were conducted to investigate the effects of ultrasound irradiation on the co-pigmentation of caffeic acid added in and the coloration of
SUMMARY
Generally, the monomeric anthocyanins are responsible . . .
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