1. Anthocyanins as natural food colours-selected aspects;Bridle;Food Chemistry,1997
2. Chemical structure of anthocyanins;Brouillard,1982
3. Natural pigments: Carotenoids, anthocyanins and betalains-characteristics, biosynthesis, processing and stability;Delgado-Vargas;Critical Reviews in Food Science and Nutrition,2000
4. Duke, J.A., 1983. Handbook of energy crops. Not published. Information from: http://www.hort.purdue.edu/newcrop/duke_energy/solanum_tuberosum.html
5. Application of electrospray ionization mass spectrometry to the study of grape anthocyanins;Favretto;American Journal of Enology and Viticulture,2000