Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions
- 15 October 1999
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 68 (1) , 101-107
- https://doi.org/10.1016/s0308-8146(99)00170-3
Abstract
No abstract availableKeywords
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- Colour and stability of pure anthocyanins influenced by pH including the alkaline regionFood Chemistry, 1998
- Food colorants: AnthocyaninsCritical Reviews in Food Science and Nutrition, 1989