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Improvement of Naturally Derived Food Colorant Performance with Efficient Pyranoanthocyanin Formation from Sambucus nigra Anthocyanins using Caffeic Acid and Heat

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1. http://rave.ohiolink.edu/etdc/view?acc_num=osu1595434368873301

Identifer	oai:union.ndltd.org:OhioLink/oai:etd.ohiolink.edu:osu1595434368873301
Date	January 2020
Creators	Straathof, Nicole
Publisher	The Ohio State University / OhioLINK
Source Sets	Ohiolink ETDs
Language	English
Detected Language	English
Type	text
Source	http://rave.ohiolink.edu/etdc/view?acc_num=osu1595434368873301
Rights	unrestricted, This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.