STABILITY OF CONCORD GRAPE (V LABRUSCA) ANTHOCYANINS IN MODEL SYSTEMS

[11] Esselen W. B., 1973, Food Product Development, V7, P86

[12] QUANTITATIVE METHODS FOR ANTHOCYANINS .1. EXTRACTION AND DETERMINATION OF TOTAL ANTHOCYANIN IN CRANBERRIES [J]. JOURNAL OF FOOD SCIENCE, 1968, 33 (01) : 72 - &

[13] FULEKI T, 1967, P AM SOC HORTIC SCI, V91, P894

[14] Harborne J, 1967, COMP BIOCH FLAVONOID

[15] The conversion of sucrose into furan compounds. Part I. 5-hydroxymethylfurfuraldehyde and some derivatives. [J]. JOURNAL OF THE CHEMICAL SOCIETY, 1944, : 667 - 670

[16] HRAZDINA G, 1975, Lebensmittel-Wissenschaft and Technologie, V8, P111

[17] HRAZDINA G, 1970, AM J ENOL VITICULT, V21, P201

[18] CONCORD GRAPE PIGMENTS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1963, 11 (03) : 263 - &

[19] LIVINGSTON GE, 1955, FOOD TECHNOL-CHICAGO, V9, P180

[20] LUKTON A, 1956, FOOD TECHNOL-CHICAGO, V10, P427

[11] Esselen W. B., 1973, Food Product Development, V7, P86

[12] QUANTITATIVE METHODS FOR ANTHOCYANINS .1. EXTRACTION AND DETERMINATION OF TOTAL ANTHOCYANIN IN CRANBERRIES [J]. JOURNAL OF FOOD SCIENCE, 1968, 33 (01) : 72 - &

[13] FULEKI T, 1967, P AM SOC HORTIC SCI, V91, P894

[14] Harborne J, 1967, COMP BIOCH FLAVONOID

[15] The conversion of sucrose into furan compounds. Part I. 5-hydroxymethylfurfuraldehyde and some derivatives. [J]. JOURNAL OF THE CHEMICAL SOCIETY, 1944, : 667 - 670

[16] HRAZDINA G, 1975, Lebensmittel-Wissenschaft and Technologie, V8, P111

[17] HRAZDINA G, 1970, AM J ENOL VITICULT, V21, P201

[18] CONCORD GRAPE PIGMENTS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1963, 11 (03) : 263 - &

[19] LIVINGSTON GE, 1955, FOOD TECHNOL-CHICAGO, V9, P180

[20] LUKTON A, 1956, FOOD TECHNOL-CHICAGO, V10, P427