CHANGES IN CHROMATOGRAPHIC PROFILE OF ANTHOCYANINS OF RED ONION DURING EXTRACTION

被引：14

作者：

MOORE, AB ^{[1
]}

FRANCIS, FJ ^{[1
]}

CLYDESDALE, FM ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS, DEPT FOOD SCI & NUTR, MASSACHUSETTS AGR EXPT STN, AMHERST, MA 01003 USA

来源：

JOURNAL OF FOOD PROTECTION | 1982年 / 45卷 / 08期

关键词：

D O I：

10.4315/0362-028X-45.8.738

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：738 / 743

页数：6

共 17 条

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[8] ANTHOCYANINS IN RED ONION, ALLIUM-CEPA [J].

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[9] QUANTITATIVE METHODS FOR ANTHOCYANINS .4. DETERMINATION OF INDIVIDUAL ANTHOCYANINS IN CRANBERRY AND CRANBERRY PRODUCTS [J].

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