Properties of Anthocyanins from Grape Cell Culture
- 1 March 1997
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 62 (2) , 246-248
- https://doi.org/10.1111/j.1365-2621.1997.tb03977.x
Abstract
No abstract availableKeywords
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- Properties of Pigment from Cultured Plant cells of Perilla frutescens as Food Colors.NIPPON SHOKUHIN KOGYO GAKKAISHI, 1992
- Structure of Three Diacylated Anthocyanins Isolated from Red Cabbage, Brassica oleraceaChemistry Letters, 1987
- Chemical Structure of AnthocyaninsPublished by Elsevier ,1982