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Reaction between hydroxycinnamic acids and anthocyanin-pyruvic acid adducts yielding new portisins

Author
OLIVEIRA, Joana1 ; DE FREITAS, Victor1 ; SILVA, Artur M. S2 ; MATEUS, Nuno1
[1] Centro de Investigação em Química, Departamento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
[2] Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
Source

Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 15, pp 6349-6356, 8 p ; ref : 38 ref

CODEN
JAFCAU
ISSN
0021-8561
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology
Publisher
American Chemical Society, Washington, DC
Publication country
United States
Document type
Article
Language
English
Author keyword
Portisins anthocyanin hydroxycinnamic acids model solutions pyruvic acid wine
Keyword (fr)
Acide Anthocyane Flavonoïde Modèle Pyruvique acide Solution Vin Boisson alcoolisée Pigment Polyphénol
Keyword (en)
Acids Anthocyanin Flavonoid Models Pyruvic acid Solution Wine Alcoholic beverage Pigments Polyphenol
Keyword (es)
Acido Antocianina Flavonoide Modelo Piruvico ácido Solución Vino Bebida alcohólica Pigmento Polifenol
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
18950125

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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