Influence of structure on colour stability of anthocyanins and flavylium salts with ascorbic acid
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference24 articles.
1. Studies of flavylium compounds. I. Some flavylium compounds and their properties;Bendz;Ark. Kemi.,1967
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3. Food colorants: anthocyanins;Francis;Crit. Rev. Food Sci. Nut.,1989
4. Self-association of some anthocyanins in neutral aqueous solution;Hoshino;Phytochemistry,1981
5. Oxidation products of acylated anthocyanins under acidic and neutral conditions;Hrazdina;Phytochemistry,1974
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