ISOLATION AND IDENTIFICATION OF SOME FLUORESCENT PHENOLIC COMPOUNDS IN CRANBERRIES

被引：18

作者：

CHU, NT ^{[1
]}

CLYDESDALE, FM ^{[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.tb02143.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1038 / 1042

页数：5

共 25 条

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WENDER, SH
[J]. JOURNAL OF CHROMATOGRAPHY, 1960, 3 (05): : 505 - 507
[5] POLYPHENOLIC COMPOUNDS IN CANNED APRICOTS
ELSAYED, AS
LUH, BS
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[6] HANSON KR, 1963, J BIOL CHEM, V238, P1105
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[J]. BIOCHEMICAL JOURNAL, 1961, 81 (02) : 242 - &
[8] PLANT POLYPHENOLS .11. THE STRUCTURE OF ACYLATED ANTHOCYANINS
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[J]. PHYTOCHEMISTRY, 1964, 3 (02) : 151 - 160
[9] PLANT POLYPHENOLS .2. COUMARINS OF SOLANUM-PINNATISECTUM
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[J]. BIOCHEMICAL JOURNAL, 1960, 74 : 270 - 273
[10] HARBORNE JB, 1964, BIOCHEMISTRY PHENOLI