Extraction and Stabilization of Anthocyanin Pigments from Morus alba Fruits

Author:

Seo Kyeong-Hwa,Lee Dae-Young,Jeong Rak-Hun,Kim Young-Eon,Kim Young-Rae,Hong Eock-Kee,Bang Myun-Ho,Baek Nam-In

Publisher

Korean Society for Applied Biological Chemistry

Subject

Organic Chemistry,Bioengineering

Reference18 articles.

1. Cristina, GV, Pilar, Z, Francisco, A, Fernando, R, Pedro, A, and Francisco, TB (1998). Colour and Anthocyanin Stability of Red Raspberry Jam. J Sci Food Agric. 78, 565-73.

2. Cytotoxic prenylated flavonoids from Morus alba

3. Composition of anthocyanins in mulberry and their antioxidant activity

4. Kang, CS, Ma, SJ, Cho, WD, and Kim, JM (2003). Stability of Anthocyanin Pigment Extracted from Mulberry Fruit. J Korean Soc Food Sci Nutr. 32, 960-4.

5. Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins

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