Influence of phenolic acids/aldehydes on color intensification of cyanidin-3-O-glucoside, the main anthocyanin in sugarcane (Saccharum officinarum L.)-Reference-Cited by-同舟云学术

Influence of phenolic acids/aldehydes on color intensification of cyanidin-3-O-glucoside, the main anthocyanin in sugarcane (Saccharum officinarum L.)

Published:2022-03 Issue: Volume:373 Page:131396
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xu Zhengming,Wang Chengtao,Yan Huaifeng,Zhao Zhengang,You Lijun,Ho Chi-Tang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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4. Lipophilic phytochemicals from sugarcane bagasse and straw;C. del Río;Industrial Crops and Products,2015

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