1. AMERICANT INSTITUTE FOUNDATION. Bulletins. Chicago, Illinois.
2. ANON. 1980. Food colors. A scientific summary by the Institute of Food Technologists Expert Panel on Food Safety and Nutrition and Committee on Public Information. Food Technol. 34(7), 77–84.
3. AOAC. 1970. Official Methods of Analysis, 11th Edition. Assoc. of Official Analytical Chemists, Washington, DC.
4. AOAC. 1980. Official Methods of Analysis, 13th Edition. Assoc. of Official Analytical Chemists, Washington, DC.
5. BATE-SMITH, E. C. 1954. Flavonoid compounds in foods. In Advances in Food Research, Vol. 5, E. M. Mrak, and G. F. Stewart (Editors). Academic Press, New York.