ANTHOCYANIN PIGMENTS OF SOUR CHERRIES

被引：18

作者：

SHRIKHANDE, AJ ^{[1
]}

FRANCIS, FJ ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02835.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：649 / 651

页数：3

共 16 条

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[2]

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[4]

FRANCIS F J, 1972, Hortscience, V7, P398

[5] ANTHOCYANINS OF STRAWBERRY, RHUBARB, RADISH AND ONION [J].

FULEKI, T .

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[6] QUANTITATIVE METHODS FOR ANTHOCYANINS .3. PURIFICATION OF CRANBERRY ANTHOCYANINS [J].

FULEKI, T ;

FRANCIS, FJ .

JOURNAL OF FOOD SCIENCE, 1968, 33 (03) :266-&

[7]

Harborne J.B., 1967, COMP BIOCH FLAVONOID

[8] THE CHROMATOGRAPHIC IDENTIFICATION OF ANTHOCYANIN PIGMENTS [J].

HARBORNE, JB .

JOURNAL OF CHROMATOGRAPHY, 1958, 1 (06) :473-488

[9] PLANT POLYPHENOLS .9. THE GLYCOSIDIC PATTERN OF ANTHOCYANIN PIGMENTS [J].

HARBORNE, JB .

PHYTOCHEMISTRY, 1963, 2 (01) :85-97

[10] PLANT POLYPHENOLS .13. THE SYSTEMATIC DISTRIBUTION AND ORIGIN OF ANTHOCYANINS CONTAINING BRANCHED TRISACCHARIDES [J].

HARBORNE, JB ;

HALL, E .

PHYTOCHEMISTRY, 1964, 3 (03) :453-463

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