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Comparing the thermal stability of 10-carboxy-, 10-methyl-, and 10-catechyl-pyranocyanidin-3-glucosides and their precursor, cyanidin-3-glucoside
Food Science and Technologynpj Science of Food

Comparing the thermal stability of 10-carboxy-, 10-methyl-, and 10-catechyl-pyranocyanidin-3-glucosides and their precursor, cyanidin-3-glucoside

D. M. Voss, G. Miyagusuku-cruzado, et al.

Explore the remarkable findings of Danielle M. Voss, Gonzalo Miyagusuku-Cruzado, and M. Mónica Giusti, who uncovered that pyranoanthocyanins (PACNs) possess significantly greater thermal stability than their anthocyanin precursor, cyanidin-3-glucoside. Their work highlights the remarkable longevity of these compounds and reveals intriguing insights into their degradation products.... show more
Introduction
Literature Review
Methodology
Key Findings
Discussion
Conclusion
Limitations
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