Composition and evolution of oligomeric proanthocyanidin–malvidin glycoside adducts in commercial red wines

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dc.contributor.authorLaitila Juuso
dc.contributor.organizationfi=kemian laitos|en=Department of Chemistry|
dc.contributor.organization-code2606300
dc.converis.publication-id51599133
dc.converis.urlhttps://research.utu.fi/converis/portal/Publication/51599133
dc.date.accessioned2022-10-28T13:45:55Z
dc.date.available2022-10-28T13:45:55Z
dc.identifier.eissn1873-7072
dc.identifier.jour-issn0308-8146
dc.identifier.olddbid184161
dc.identifier.oldhandle10024/167255
dc.identifier.urihttps://www.utupub.fi/handle/11111/46698
dc.identifier.urnURN:NBN:fi-fe2021042823364
dc.language.isoen
dc.okm.affiliatedauthorLaitila, Juuso
dc.okm.discipline116 Chemical sciencesen_GB
dc.okm.discipline116 Kemiafi_FI
dc.okm.internationalcopublicationnot an international co-publication
dc.okm.internationalityInternational publication
dc.okm.typeA1 ScientificArticle
dc.publisherElsevier
dc.publisher.countryNetherlandsen_GB
dc.publisher.countryAlankomaatfi_FI
dc.publisher.country-codeNL
dc.relation.articlenumber127905
dc.relation.doi10.1016/j.foodchem.2020.127905
dc.relation.ispartofjournalFood Chemistry
dc.relation.volume340
dc.source.identifierhttps://www.utupub.fi/handle/10024/167255
dc.titleComposition and evolution of oligomeric proanthocyanidin–malvidin glycoside adducts in commercial red wines
dc.year.issued2021

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