Anthocyanin composition of cauliflower (Brassica oleracea L. var. botrytis) and cabbage (B. oleracea L. var. capitata) and its stability in relation to thermal treatments-Reference-Cited by-同舟云学术

Anthocyanin composition of cauliflower (Brassica oleracea L. var. botrytis) and cabbage (B. oleracea L. var. capitata) and its stability in relation to thermal treatments

Published:2008-03 Issue:1 Volume:107 Page:136-144
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Scalzo R. Lo,Genna A.,Branca F.,Chedin M.,Chassaigne H.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference13 articles.

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2. Red coloring matter of cabbage (Brassica oleracea). III;Chmielewska;Roczniki Chemii,1938

3. Influenza della cottura e dell’acido citrico sui componenti volatili e antocianine nel cavolfiore;Di Cesare;Industrie Alimentari,2005

4. Caratterizzazione di cavolfiore a corimbo pigmentato cv Violetto di Catania: Aspetti tecnologici;Genna;Italus Hortus,2006

5. Anthocyanin composition of Brassica oleracea cv. Red Danish;Hradzina;Phytochemistry,1977

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