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Publications by David Manns
Decreasing pH Results in a Reduction of Anthocyanin Coprecipitation During Cold Stabilization of Purple Grape Juice
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
Related publications
Purple Grape Juice, an Important Flavonoids Source, Influence in Biochemical Parameters in Offspring of Wistar Rats
Food and Nutrition Sciences
Effect of Cold Maceration on Anthocyanin and Volatile Compounds of Karalahna and Cabernet Sauvignon Grape Musts
GIDA / THE JOURNAL OF FOOD
Reduction of Liver Injury Induced by Carbon Tetrachloride in Rats Administered Purple-Colored Sweetpotato Juice.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
The Action of Red Wine and Purple Grape Juice on Vascular Reactivity Is Independent of Plasma Lipids in Hypercholesterolemic Patients
Brazilian Journal of Medical and Biological Research
Immunology
Cell Biology
Pharmacology
Biochemistry
Biophysics
Neuroscience
Medicine
Toxicology
Physiology
Pharmaceutics
Some Problems of Manufacturing Grape Juice.
Kvasny Prumysl
New Vineyard Fields: Grape Juice. Selection of Grapevine Species, Juice Making, Stabilization / Nouvelle Filière : Jus De Raisin. Sélection Des Cépages, Élaboration, Stabilisation
BIO Web of Conferences
Reduction of Purple Ore.
Tetsu-To-Hagane/Journal of the Iron and Steel Institute of Japan
Alloys
Condensed Matter Physics
Metals
Theoretical Chemistry
Materials Chemistry
Physical
Stabilization of Anthocyanin in Blackcurrant Beverages Using CO2 Microbubbles
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Attitude Stabilization of a Rigid Body in Conditions of Decreasing Dissipation
Vestnik St. Petersburg University: Mathematics
Mathematics
