Impact of location, type, and number of glycosidic substitutions on the color expression of o -dihydroxylated anthocyanidins

Published 2018 View Full Article

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Title
Impact of location, type, and number of glycosidic substitutions on the color expression of o -dihydroxylated anthocyanidins
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 268, Issue -, Pages 416-423
Publisher
Elsevier BV
Online
2018-06-20
DOI
10.1016/j.foodchem.2018.06.079

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