Stabilisation of anthocyanin’s color by pectins - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Poster Year : 2012

Stabilisation of anthocyanin’s color by pectins

Domains

Food engineering Chemical and Process Engineering Life Sciences [q-bio]

Migration ProdInra  : Connect in order to contact the contributor

https://hal.inrae.fr/hal-02805739

Submitted on : Saturday, June 6, 2020-12:58:08 AM

Last modification on : Tuesday, April 16, 2024-1:56:52 PM

No file

Dates and versions

hal-02805739 , version 1 (06-06-2020)

Identifiers

  • HAL Id : hal-02805739 , version 1
  • PRODINRA : 350100

Cite

Aude Watrelot, Carine Le Bourvellec, Olivier O. Dangles, Catherine M.G.C. Renard. Stabilisation of anthocyanin’s color by pectins. EFFoST, 2012, Montpellier, France. 2012. ⟨hal-02805739⟩

Export

BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite

Collections

UNIV-AVIGNON INRAE SQPOV INRAEPACA
6 View
0 Download

Share

Gmail Facebook X LinkedIn More