ANTHOCYANINS FROM CORNUS-MAS

被引：26

作者：

DU, CT ^{[1
]}

FRANCIS, FJ ^{[1
]}

机构：

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

来源：

PHYTOCHEMISTRY | 1973年 / 12卷 / 10期

关键词：

D O I：

10.1016/0031-9422(73)80460-1

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：2487 / 2489

页数：3

共 9 条

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[2] A PROCEDURE FOR ABSOLUTE IDENTIFICATION OF ANTHOCYANINS - PIGMENTS OF BLACKCURRANT FRUIT [J].

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HARPER, KA .

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[3]

DU CT, IN PRESS

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

FULEKI, T ;

FRANCIS, FJ .

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

[6] PLANT POLYPHENOLS .13. THE SYSTEMATIC DISTRIBUTION AND ORIGIN OF ANTHOCYANINS CONTAINING BRANCHED TRISACCHARIDES [J].

HARBORNE, JB ;

HALL, E .

PHYTOCHEMISTRY, 1964, 3 (03) :453-463

[7]

HEFTMANN E, 1967, CHROMATOGRAPHY

[8]

WANG P L, 1972, Hortscience, V7, P87

[9] CRANBERRY ANTHOCYANINS [J].

ZAPSALIS, C ;

FRANCIS, FJ .

JOURNAL OF FOOD SCIENCE, 1965, 30 (03) :396-&

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