Proposed mechanism for the degradation of pelargonidin 3-glucoside by caffeic acid o-quinone

Author： Kader F.   Irmouli M.   Nicolas J.P.   Metche M.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.75, Iss.2, 2001-11, pp. : 139-144

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Caffeic acid phenethyl ester (CAPE): correlation of structure and antioxidant properties

By Göçer Hülya   Gülçin İİlhami  

International Journal of Food Sciences and Nutrition, Vol. 62, Iss. 8, 2011-12 ,pp. : 821-825

Informa Healthcare

Access to resources Recommend Favorite

Oxidation of olive oil fortified with quercetin, caffeic acid, tyrosol and hydroxytyrosol

By Omaye Stanley T.  

Nutrition & Food Science, Vol. 45, Iss. 3, 2015-05 ,pp. : 493-508

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Antioxidant interactions of catechin, cyanidin, caffeic acid, quercetin, and ellagic acid on human LDL oxidation

By Meyer A.S.   Heinonen M.   Frankel E.N.  

Food Chemistry, Vol. 61, Iss. 1, 1998-01 ,pp. : 71-75

Elsevier

Access to resources Recommend Favorite

Cold water fish gelatin modification by a natural phenolic cross‐linker (ferulic acid and caffeic acid)

By  

Food Science & Nutrition, Vol. 2048-7177, Iss. 5, 2015-09 ,pp. : 370-375

John Wiley & Sons Inc

Access to resources Recommend Favorite

Cold water fish gelatin modification by a natural phenolic cross‐linker (ferulic acid and caffeic acid)

By  

Food Science & Nutrition, Vol. 3, Iss. 5, 2015-09 ,pp. : 370-375

John Wiley & Sons Inc

Access to resources Recommend Favorite