AN IMPROVED METHOD FOR THE EXTRACTION AND QUANTITATION OF ANTHOCYANINS IN COCOA BEANS AND ITS USE AS AN INDEX OF THE DEGREE OF FERMENTATION

被引：19

作者：

PETTIPHER, GL

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740370314

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：289 / 296

页数：8

共 8 条

[1]

CHASSEVENT F, 1966, CAFE CACAO THE, V10, P234

[2]

CROS E, 1982, CAFE CACAO THE, V26, P115

[3]

FORSYTH W. G. C., 1957, Journal of the Science of Food and Agriculture, V8, P505, DOI 10.1002/jsfa.2740080902

[4] CACAO POLYPHENOLIC SUBSTANCES .4. ANTHOCYANIN PIGMENTS [J].

FORSYTH, WGC ;

QUESNEL, VC .

[5] CACAO POLYPHENOLIC SUBSTANCES .2. CHANGES DURING FERMENTATION [J].

FORSYTH, WGC .

[6]

Lehrian D. W., 1983, BIOTECHNOLOGY, P529

[7]

SWAIN T, 1954, SCI TECHNICAL SURVEY, V23

[8]

Wood G.A.R., 1975, COCOA