Stability of Anthocyanins from Tradescania pallida
- 1 May 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (3) , 758-770
- https://doi.org/10.1111/j.1365-2621.1992.tb08089.x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Food colorants: AnthocyaninsCritical Reviews in Food Science and Nutrition, 1989
- A Research Note Stability of Anthocyanins from Zebrina pendula and Ipomoea tricolor in a Model BeverageJournal of Food Science, 1988
- The FlavonoidsPublished by Springer Nature ,1988
- Stability of Anthocyanins from Sweet Potatoes in a Model BeverageJournal of Food Science, 1987
- ANTHOCYANINS AS FOOD COLORANTS ?A REVIEWJournal of Food Biochemistry, 1987
- Stabilization of Anthocyanins of Blood Orange Fruit JuiceJournal of Food Science, 1985
- Copigmentation of AnthocyaninsPublished by Elsevier ,1982
- Origin of the exceptional colour stability of the Zebrina anthocyaninPhytochemistry, 1981
- Mechanism of the structural transformations of anthocyanins in acidic mediaJournal of the American Chemical Society, 1977
- A survey of anthocyanins. IBiochemical Journal, 1931