Author:
Buchweitz M.,Brauch J.,Carle R.,Kammerer D.R.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference23 articles.
1. Quercetin (=2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-4H-1-benzopyran-4-one) glycosides and sulfates: chemical synthesis, complexation, and antioxidant properties;Alluis;Helvetica Chimica Acta,2001
2. Iron-chelation properties of phenolic acids bearing catechol and galloyl groups;Andjelkovic;Food Chemistry,2006
3. Complex formation and flower colors;Bayer;Angewandte Chemie International Edition,1966
4. Characterisation of sugar beet pectin fractions providing enhanced stability of anthocyanin – based natural blue food colourants;Buchweitz;Food Chemistry,2012
5. Bathochromic and stabilizing effects of sugar beet pectin and an isolated pectic fraction on anthocyanins exhibiting pyrogallol and catechol moieties;Buchweitz;Food Chemistry,2012
Cited by
42 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