Partial Purification of Anthocyanins fromBrassica oleracea(Red Cabbage)-Reference-Cited by-同舟云学术

Partial Purification of Anthocyanins fromBrassica oleracea(Red Cabbage)

Published:2004-01-12 Issue:16 Volume:39 Page:3769-3782
ISSN:0149-6395
Container-title:Separation Science and Technology
language:en
Short-container-title:Separation Science and Technology

Author:

Coutinho M. R.,Quadri M. B.,Moreira R. F. P. M.,Quadri M. G. N.

Publisher

Informa UK Limited

Subject

Filtration and Separation,Process Chemistry and Technology,General Chemical Engineering,General Chemistry

Link

http://www.tandfonline.com/doi/pdf/10.1081/SS-200036539

Reference22 articles.

1. Guimara˜es, I. S.S., Carvalho, M. P.M., Sundfeld, E. and Philip, T. 1984. “Corantes naturais para alimentos: antocianinas da casca de uva”. 1–29. Rio de Janeiro, Brazil: Embrapa. Technical Report 11

2. Jackman, R. L. and Smith, J. L. 1992.Natural Food ColorantsEdited by: Hendry, G. A.F. 183–241. New York: Blackie and Son Ltd.

3. Meyer, L. H. 1982.Food Chemistry, 4th Ed. 239–249. Westport, CT: The Publishing Company Inc. Printing.

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