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
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
收藏
页码:279 / 308
页数:30
相关论文
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