A REVIEW - SEPARATION AND CHEMICAL-PROPERTIES OF ANTHOCYANINS USED FOR THEIR QUALITATIVE AND QUANTITATIVE-ANALYSIS

被引：56

作者：

JACKMAN, RL ^{[1
]}

YADA, RY ^{[1
]}

TUNG, MA ^{[1
]}

机构：

[1] UNIV BRITISH COLUMBIA, DEPT FOOD SCI, VANCOUVER V6T 2A2, BC, CANADA

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 1987年 / 11卷 / 04期

关键词：

D O I：

10.1111/j.1745-4514.1987.tb00128.x

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：279 / 308

页数：30

共 156 条

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