Author:
Cho Y. J.,Kim S. Y.,Kim J.,Choe E. K.,Kim S. I.,Shin H. J.
Publisher
Springer Science and Business Media LLC
Subject
Biomedical Engineering,Applied Microbiology and Biotechnology,Bioengineering,Biotechnology
Reference12 articles.
1. Park, S. (2004) A barrier of the pigment industry in food using coloring agents.The Monthly Food Industry 22: 65–83.
2. Yusuke, M. (1989) Production of natural blue dyestuff having clear color.Japan Patent 1,179,690.
3. Kim, S.-J., M.-K. Cha, E. T. Oh, S.-M. Kang, J.-S. So, and Y.-J. Kwon (2005) Use of protease produced byBacillus sp. SJ-121 for improvement of dyeing quality in wool and silk.Biotechnol. Bioprocess. Eng. 10: 186–191.
4. Watanabe, T. and S. Terabe (2000) Analysis of natural food pigments by capillary electrophoresis.J. Chromatogr. A 880: 311–322.
5. Touyama, R., Y. Takeda, K. Inoue, I. Kawamura, M. Yatsuzuka, T. Ikumoto, T. Shingu, T. Yokoi, and H. Inouye (1994) Studies on the blue pigments produced from genipin and methylamine. I. Structures of the brownishred pigments, intermediates leading to the blue pigments.Chem. Pharm. Bull. 42: 668–673.
Cited by
39 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献