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2019 | 1 |
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Influence of cyanidin glycosylation patterns on carboxypyranoanthocyanin formation.
Food Chem. 2018 Sep 1;259:261-269. doi: 10.1016/j.foodchem.2018.03.117. Epub 2018 Mar 27.
Food Chem. 2018.
PMID: 29680053
Investigating the Interaction of Ascorbic Acid with Anthocyanins and Pyranoanthocyanins.
Farr JE, Giusti MM.
Farr JE, et al.
Molecules. 2018 Mar 23;23(4):744. doi: 10.3390/molecules23040744.
Molecules. 2018.
PMID: 29570649
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Stereochemistry and glycosidic linkages of C3-glycosylations affected the reactivity of cyanidin derivatives.
Farr JE, Sigurdson GT, Giusti MM.
Farr JE, et al.
Food Chem. 2019 Apr 25;278:443-451. doi: 10.1016/j.foodchem.2018.11.076. Epub 2018 Nov 14.
Food Chem. 2019.
PMID: 30583395
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