Author:
Wrolstad Ronald E.,Durst Robert W.,Lee Jungmin
Subject
Food Science,Biotechnology
Reference35 articles.
1. Causative factors of color deterioration in strawberry preserves during processing and storage;Abers;Journal of Food Science,1979
2. Techniques of pigment identification;Anderson;Annual Plant Reviews—Plant Pigments and Their Manipulation,2004
3. Characterization of anthocyanins by NMR;Anderson,2003
4. Isolation, identification, and characterization of new color-stable anthocyanins occurring in some red wines;Bakker;Journal of Agricultural and Food Chemistry,1997
5. Bisulfite addition to anthocyanins: Revisited structures of colourless adducts;Berké;Tetrahedron Letters,1998
Cited by
559 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