Flavonoid C-glycosides from pigeon pea leaves as color and anthocyanin stabilizing agent in blueberry juice-Reference-Cited by-同舟云学术

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Flavonoid C-glycosides from pigeon pea leaves as color and anthocyanin stabilizing agent in blueberry juice

Published:2014-07 Issue: Volume:58 Page:142-147
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

Pan You-Zhi,Guan Yue,Wei Zuo-Fu,Peng Xiao,Li Ting-Ting,Qi Xiao-Lin,Zu Yuan-Gang,Fu Yu-Jie

Funder

Program for Importation of International Advanced Forestry Science and Technology, National Forestry Bureau

Agricultural Science and Technology Achievements Transformation Fund Program

Special Fund of National Natural Science Foundation of China

Project for Distinguished Teacher Abroad, Chinese Ministry of Education

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference39 articles.

1. Copigmentation of anthocyanins in plant tissues and its effect on color;Asen;Phytochemistry,1972

2. The effects of heating UV irradiation, and storage on stability of the anthocyanin–polyphenol copigment complex;Bacakowska;Food Chem.,2003

3. Spectrophotometric study of anthocyanin copigmentation reactions. 2. Malvin and the nonglycosidized flavone quercetin;Baranac;J. Agric. Food Chem.,1997

4. Spectrophotometric study of anthocyanin copigmentation reactions. 3. Malvin and the nonglycosidized flavone morin;Baranac;J. Agric. Food Chem.,1997

5. Spectrophotometric study of anthocyanin copigmentation reactions;Baranac;J. Agric. Food Chem.,1996

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