Chemical studies of anthocyanins: A review-Reference-Cited by-同舟云学术

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Chemical studies of anthocyanins: A review

Published:2009-04 Issue:4 Volume:113 Page:859-871
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Castañeda-Ovando Araceli,Pacheco-Hernández Ma. de Lourdes,Páez-Hernández Ma. Elena,Rodríguez José A.,Galán-Vidal Carlos Andrés

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference143 articles.

1. Separation of pyranoanthocyanins from red wine by column chromatography;Alcalde-Eon;Analytica Chimica Acta,2004

2. Stability of the crude extracts of Ranunculus asiaticus anthocyanins and their use as food colourants;Amr;International Journal of Food Science and Technology,2007

3. The anthocyanins;Andersen,2006

4. Floral anthocyanins in wild taxa of Petunia (Solanaceae);Ando;Biochemical Systematics and Ecology,1999

5. Sample preparation in the determination of phenolic compounds in fruits;Antolovich;Analyst,2000

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