Thermal degradation kinetics of anthocyanins extracted from juçara (Euterpe edulis Martius) and “Italia” grapes (Vitis vinifera L.), and the effect of heating on the antioxidant capacity - Concepedia

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Thermal degradation kinetics of anthocyanins extracted from juçara (Euterpe edulis Martius) and “Italia” grapes (Vitis vinifera L.), and the effect of heating on the antioxidant capacity

93

Citations

26

References

2017

Year

Deizi V. Peron, Sara Fraga, Francine Antelo

Food ChemistryBotanyThermal Degradation KineticsRipeningPost-harvest PhysiologyPhytochemicalAntioxidant CapacityVitis Vinifera L.Plant Physiology

References

	Year	Citations

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