ANTHOCYANINS OF ORNAMENTAL CHERRIES

被引：9

作者：

DU, CT ^{[1
]}

WANG, PL ^{[1
]}

FRANCIS, FJ ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb01037.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1142 / 1144

页数：3

共 19 条

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WEBB, AD ;

KEPNER, RE .

PHYTOCHEMISTRY, 1970, 9 (07) :1579-+

[2] ANTHOCYANINS IN BRACTS OF EUPHORBIA PULCHERRIMA AS REVEALED BY PAPER CHROMATOGRAPHIC AND SPECTROPHOTOMETRIC METHODS [J].

ASEN, S .

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[3] ANTHOCYANIN PIGMENTS IN RED TART CHERRIES [J].

DEKAZOS, ED .

JOURNAL OF FOOD SCIENCE, 1970, 35 (03) :237-&

[4]

Du C. T., 1973, HortScience, V8, P29

[5] ANTHOCYANINS FROM CORNUS-MAS [J].

DU, CT ;

FRANCIS, FJ .

PHYTOCHEMISTRY, 1973, 12 (10) :2487-2489

[6] ANTHOCYANINS OF GARLIC (ALLIUM-SATIVUM-L) [J].

DU, CT ;

FRANCIS, FJ .

JOURNAL OF FOOD SCIENCE, 1975, 40 (05) :1101-1102

[7] CYANIDIN-3-LAMINARIOBIOSIDE IN SPANISH RED ONION (ALLIUM-CEPA L) [J].

DU, CT ;

WANG, PL ;

FRANCIS, FJ .

JOURNAL OF FOOD SCIENCE, 1974, 39 (06) :1265-1266

[8]

Elbe J. H. von, 1969, Journal of Food Science, V34, P113, DOI 10.1111/j.1365-2621.1969.tb00899.x

[9]

FRANCIS F J, 1972, Hortscience, V7, P398

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

FULEKI, T ;

FRANCIS, FJ .

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

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