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Effect of variety on anthocyanin extractability

<p>How difficult is it to extract color in, say, Merlot, compared to Cabernet Sauvignon? The authors compared these and other varieties.</p><p>&nbsp;</p><p>Find the full article at: http://ajevonline.org/cgi/reprint/56/3/212</p><p>&nbsp;</p>

33anthocyanin and variety .pdf