Talcott, Stephen T <br/><br/>
Phytochemical stability and color retention of copigmented and processed muscadine grape juice.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Feb 2003 
 - 957-63 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf0209746  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anthocyanins--analysis<br/>Antioxidants--analysis<br/>Ascorbic Acid--administration & dosage<br/>Beverages--analysis<br/>Chemical Phenomena<br/>Chemistry, Physical<br/>Color<br/>Drug Stability<br/>Food Handling<br/>Food, Fortified<br/>Fruit--chemistry<br/>Hot Temperature<br/>Hydrostatic Pressure<br/>Pigments, Biological--analysis<br/>Plant Extracts<br/>Rosmarinus<br/>Vitis--chemistry