Flavonoids - Anthocyanins |
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Malvidin 3-O-glucoside | pressure-boiled | 1 | 1 | Retention Factors |
Malvidin 3-O-glucoside | steamed | 1 | 1 | Retention Factors |
Malvidin 3-O-glucoside | pressure-steamed | 1 | 1 | Retention Factors |
Pelargonidin 3,5-O-diglucoside | pasteurized | 1 | 4 | Retention Factors |
Pelargonidin 3,5-O-diglucoside | stored refrigerated | 1 | 4 | Retention Factors |
Pelargonidin 3-O-(6''-acetyl-glucoside) | puree making | 1 | 3 | Retention Factors |
Pelargonidin 3-O-(6''-acetyl-glucoside) | stored refrigerated | 1 | 6 | Retention Factors |
Pelargonidin 3-O-(6''-acetyl-glucoside) | stored at room temperature | 1 | 6 | Retention Factors |
Pelargonidin 3-O-(6''-malonyl-glucoside) | puree making | 1 | 3 | Retention Factors |
Pelargonidin 3-O-(6''-malonyl-glucoside) | stored refrigerated | 1 | 6 | Retention Factors |
Pelargonidin 3-O-(6''-malonyl-glucoside) | stored at room temperature | 1 | 6 | Retention Factors |
Pelargonidin 3-O-glucoside | puree making | 1 | 3 | Retention Factors |
Pelargonidin 3-O-glucoside | stored refrigerated | 5 | 36 | Retention Factors |
Pelargonidin 3-O-glucoside | stored at room temperature | 2 | 49 | Retention Factors |
Pelargonidin 3-O-glucoside | pasteurized | 2 | 6 | Retention Factors |
Pelargonidin 3-O-glucoside | jam making | 1 | 9 | Retention Factors |
Pelargonidin 3-O-glucoside | high-intensity pulsed electric fields | 1 | 1 | Retention Factors |
Pelargonidin 3-O-glucosyl-rutinoside | frozen | 1 | 1 | Retention Factors |
Pelargonidin 3-O-glucosyl-rutinoside | stored refrigerated | 1 | 2 | Retention Factors |
Pelargonidin 3-O-rutinoside | puree making | 1 | 3 | Retention Factors |
Pelargonidin 3-O-rutinoside | stored refrigerated | 5 | 43 | Retention Factors |
Pelargonidin 3-O-rutinoside | stored at room temperature | 3 | 56 | Retention Factors |
Pelargonidin 3-O-rutinoside | jam making | 1 | 9 | Retention Factors |
Pelargonidin 3-O-rutinoside | high-intensity pulsed electric fields | 1 | 1 | Retention Factors |
Pelargonidin 3-O-rutinoside | pasteurized | 1 | 2 | Retention Factors |