Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/61755
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dc.contributor.authorHe, Jingrenen
dc.contributor.authorOliveira, Joanaen
dc.contributor.authorSilva, Artur M. S.en
dc.contributor.authorMateus, Nunoen
dc.contributor.authorde Freitas, Victoren
dc.date.issued2010en
dc.identifier.citationJournal of Agricultural and Food Chemistry, 2010; 58(15):8814-8819en
dc.identifier.issn0021-8561en
dc.identifier.urihttp://hdl.handle.net/2440/61755-
dc.description.statementofresponsibilityJingren He, Joana Oliveira, Artur M. S. Silva, Nuno Mateus, and Victor De Freitasen
dc.language.isoenen
dc.publisherAmerican Chemical Societyen
dc.rights©2010 American Chemical Societyen
dc.subjectCarboxy-pyranoanthocyanin; oxidation; pyranone-anthocyanins; oxovitisins; vitisin, NMR; red wine agingen
dc.titleOxovitisins: A new class of neutral pyranone-anthocyanin derivatives in red winesen
dc.typeJournal articleen
dc.contributor.schoolSchool of Agriculture, Food and Wineen
dc.identifier.doi10.1021/jf101408qen
Appears in Collections:Agriculture, Food and Wine publications

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