Quantification of anthocyanins in black carrot extracts (Daucus carota ssp. sativus var. atrorubens Alef.) and evaluation of their color properties-Reference-Cited by-同舟云学术

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Quantification of anthocyanins in black carrot extracts (Daucus carota ssp. sativus var. atrorubens Alef.) and evaluation of their color properties

Published:2004-08-04 Issue:5 Volume:219 Page:479-486
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Kammerer Dietmar,Carle Reinhold,Schieber Andreas

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-004-0976-4.pdf

Reference36 articles.

1. FAOSTAT?FAO Statistical Database.http://www.fao.org

2. Collins P, Plumbly J, Stich E (1998) Papers 3rd Int Symp Nat Colorants, pp 107?120

3. Simon PW (1996) J Hered 87:63?66

4. Berry SK, Manan JK, Joshi GJ, Saxena AK, Kalra CL (1989) J Food Sci Technol 26:327?328

5. Sethi V (1990) Indian Food Packer 44:7?12

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