Effects of reaction mixture and other components on the determination of the equilibrium and rate constants of the hydration reactions of anthocyanins-Reference-Cited by-同舟云学术

Effects of reaction mixture and other components on the determination of the equilibrium and rate constants of the hydration reactions of anthocyanins

Published:2008-03 Issue:1 Volume:107 Page:473-482
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Dougall Donald K.,Baker David C.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference24 articles.

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4. Kinetic and thermodynamic investigation of the aluminum anthocyanin complexation in aqueous-solution;Dangles;Journal of the Chemical Society – Perkin Transactions 1,1994

5. Kinetic and thermodynamic control of flavylium hydration in the pelargonidin cinnamic acid complexation – origin of the extraordinary flower color diversity of pharbitis-nil;Dangles;Journal of the American Chemical Society,1993

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