Behavior of 3-deoxyanthocyanidins in the presence of phenolic copigments-Reference-Cited by-同舟云学术

Behavior of 3-deoxyanthocyanidins in the presence of phenolic copigments

Published:2008-01 Issue:5 Volume:41 Page:532-538
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Awika Joseph M.

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Sorghum phytochemicals and their potential impact on human health;Awika;Phytochemistry,2004

2. Properties of 3-deoxyanthocyanins from sorghum;Awika;Journal of Agricultural and Food Chemistry,2004

3. Chemistry of anthocyanin pigments. 9. UV–Visible spectrophotometric determination of acidity constants of apigeninidin and three related 3-deoxyflavylium salts;Brouillard;Journal of the American Chemical Society,1982

4. A spectroscopic method based on the anthocyanin copigmentation interaction and applied to the quantitative study of molecular complexes;Dangles;Journal of Chemical Society Perkin Transactions,1992

5. Kinetic and thermodynamic investigation of the aluminium–anthocyanin complexation in aqueous solutions;Dangles;Journal of Chemical Society Perkin Transactions,1994

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