Author:
Narayan M.S.,Thimmaraju R.,Bhagyalakshmi N.
Subject
Applied Microbiology and Biotechnology,Biochemistry,Bioengineering
Reference37 articles.
1. Francis FJ. Analysis of anthocyanin. In: Markakis P, editor. Anthocyanin as food colour. New York: Academic Press, 1989. p. 182–207.
2. Food colourants: anthocyasnins;Francis;Crit. Rev. Food Sci. Nutr.,1989
3. Francis FJ. Miscellaneous food colourants. In: Henry G, editor. Natural food colourants. Glasgow, Softland: Blackie, 1991. p. 120–34.
4. An overview of pigment production in biological systems: function, biosynthesis and applications in food industry;Hari;Food Rev. Int.,1994
5. Ames JM, Hofmann T, editors. Selected natural colorants in foods and beverages. In: Chemistry and physiology of selected food colorants. Washington, DC: American Chemical Society, 2001. p. 1–20.
Cited by
58 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