ANTHOCYANINS OF ROSELLE (HIBISCUS-SABDARIFFA, L)

被引：99

作者：

DU, CT ^{[1
]}

FRANCIS, FJ ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS, DEPT FOOD SCI & TECHNOL, AMHERST, MA 01003 USA

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02081.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：810 / 812

页数：3

共 14 条

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[3]

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[7] QUANTITATIVE METHODS FOR ANTHOCYANINS .1. EXTRACTION AND DETERMINATION OF TOTAL ANTHOCYANIN IN CRANBERRIES [J].

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FRANCIS, FJ .

JOURNAL OF FOOD SCIENCE, 1968, 33 (01) :72-&

[8]

Harborne J.B., 1967, COMP BIOCH FLAVONOID

[9] ANILINE HYDROGEN PHTHALATE AS A SPRAYING REAGENT FOR CHROMATOGRAPHY OF SUGARS [J].

PARTRIDGE, SM .

NATURE, 1949, 164 (4167) :443-443

[10]

SESHADRI T. R., 1961, JOUR INDIAN CHEM SOC, V38, P649

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