FLAVONOL GLYCOSIDES OF SOUR CHERRIES

被引：7

作者：

SHRIKHANDE, AJ ^{[1
]}

FRANCIS, FJ ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS, DEPT FOOD SCI & TECHNOL, AMHERST, MA 01002 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02142.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1035 / 1037

页数：3

共 16 条

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DEKAZOS, ED
[J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (03) : 237 - &
[2] THE FLAVONOID CONSTITUENTS OF NORMAL AND VIRUS-INFECTED PEACH AND CHERRY LEAVES
GEISSMAN, TA
[J]. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1956, 60 (01) : 21 - 26
[3] HARBONE J. B., 1965, PHYTOCHEMISTRY, V4, P107, DOI 10.1016/S0031-9422(00)86152-X
[4] Harborne J.B., 1967, COMP BIOCH FLAVONOID
[5] PLANT POLYPHENOLS .8. CHALCONE AND FLAVONOL GLYCOSIDES OF GORSE FLOWERS
HARBORNE, JB
[J]. PHYTOCHEMISTRY, 1962, 1 (03) : 203 - 207
[6] PLANT POLYPHENOLS .13. THE SYSTEMATIC DISTRIBUTION AND ORIGIN OF ANTHOCYANINS CONTAINING BRANCHED TRISACCHARIDES
HARBORNE, JB
HALL, E
[J]. PHYTOCHEMISTRY, 1964, 3 (03) : 453 - 463
[7] HARPER KA, 1969, FOOD TECHNOL, V4, P255
[8] HORHAMMER L., 1956, ARCH PHARM U BER DEUTSCH PHARM GES, V289, P133, DOI 10.1002/ardp.19562890305
[9] JURD L, 1962, CHEMISTRY FLAVONOID
[10] LEES DH, 1971, J FOOD SCI, V36, P1056, DOI 10.1111/j.1365-2621.1971.tb03345.x