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kw.\*:("malvidin 3,5-diglucoside")

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Anthocyanin quantification and radical scavenging capacity of concord, Norton, and marechal Foch grapes and winesMUNOZ-ESPADA, A. C; WOOD, K. V; BORDELON, B et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 22, pp 6779-6786, issn 0021-8561, 8 p.Article

The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatmentMENGYAO ZHAO; YINGHUA LUO; YUAN LI et al.Food chemistry. 2013, Vol 141, Num 3, pp 3260-3267, issn 0308-8146, 8 p.Article

Anthocyanins from Indian varieties of grapesGHOSH, N; MALATHY, V; SHALIA, K. K et al.Journal of food science and technology (Mysore). 2002, Vol 39, Num 4, pp 353-358, issn 0022-1155, 6 p.Article

A spectrophotometric study of the copigmentation of malvin with caffeic and ferulic acidsMARKOVIC, Jasmina M; PETRANOVIC, Nadezda A; BARANAC, Jelisaveta M et al.Journal of agricultural and food chemistry (Print). 2000, Vol 48, Num 11, pp 5530-5536, issn 0021-8561Article

Comparative degradation pathways of malvidin 3,5-diglucoside after enzymatic and thermal treatmentsPIFFAUT, B; KADER, F; GIRARDIN, M et al.Food chemistry. 1994, Vol 50, Num 2, pp 115-120, issn 0308-8146Article

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