Search Results - Malagoli, Elisa da Silva(UFSC Depto. de Ciência e Tecnologia de Alimentos)

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    Effect of pH on the copigmentation of anthocyanins from Cabernet Sauvignon grape extracts with organic acids

    Effect of pH on the copigmentation of anthocyanins from Cabernet Sauvignon grape extracts with organic acids by Gauche, Cony(UFSC Depto. de Ciência e Tecnologia de Alimentos), Malagoli, Elisa da Silva(UFSC Depto. de Ciência e Tecnologia de Alimentos), Bordignon Luiz, Marilde Terezinha(UFSC Depto. de Ciência e Tecnologia de Alimentos)

    Published in Scientia agricola
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