articleTop 10% cited
Tracking color and pigment changes in anthocyanin products
Trends in Food Science & Technology · 2005 · Vol. 16(9) · pp. 423–428
Ronald E. Wrolstad✉(Oregon State University)Robert W. Durst(Oregon State University)Jungmin Lee(University Hospitals Parma Medical Center)
Phytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisBiochemical Analysis and Sensing TechniquesAnthocyaninLightnessPigmentHueBrowningChemistryFood scienceColorimetryColor measurementWine color
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749
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3.29
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References
Quantitative Methods for Anthocyanins.
Journal of Food Science · 1968 · 608 citations
Analysis and biological activities of anthocyanins
Phytochemistry · 2003 · 1,682 citations
Quantitative Methods for Anthocyanins.
Journal of Food Science · 1968 · 876 citations
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