SOME EFFECTS OF SUGARS ON THE BREAKDOWN OF PELARGONIDIN-3-GLUCOSIDE IN MODEL SYSTEMS AT 90° Ca,b
- 1 March 1960
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 25 (2) , 161-173
- https://doi.org/10.1111/j.1365-2621.1960.tb00319.x
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
- QUANTITATIVE ASPECTS OF STRAWBERRY PIGMENT DEGRADATION a,b,Journal of Food Science, 1957
- 302. Reactions of flavylium salts with dimethylaniline and malonic acidJournal of the Chemical Society, 1957
- Anthocyanins, Chalcones, Aurones, Flavones and Related Water-Soluble Plant PigmentsPublished by Springer Nature ,1955
- Fruit Color Loss, Effects of Carbohydrates and Other Factors on Strawberry ProductsJournal of Agricultural and Food Chemistry, 1953
- On the Relation between Spectral Changes and pH of the Anthocyanin Pelargonidin 3-Monoglucoside1Journal of the American Chemical Society, 1953
- BROWNING OF ASCORBIC ACID IN PURE SOLUTIONS1Journal of Food Science, 1950
- The Anthocyanin of Strawberries1Journal of the American Chemical Society, 1948
- Anthocyanin PigmentsAnalytical Chemistry, 1948
- The Role of 5-(Hydroxymethyl)-furfural in the Discoloration of Sugar SolutionsJournal of the American Chemical Society, 1948
- 183. The conversion of sucrose into furan compounds. Part I. 5-Hydroxymethylfurfuraldehyde and some derivativesJournal of the Chemical Society, 1944