New Highly Stable Dimeric 3-Deoxyanthocyanidin Pigments from Sorghum bicolor Leaf Sheath
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02668.x/fullpdf
Reference19 articles.
1. Properties of 3-deoxyanthocyanins from sorghum;Awika;J Agric Food Chem,2004
2. Anthocyanins from black sorghum and their antioxidant properties;Awika;Food Chem,2005
3. The effects of a double blind, placebo controlled, artificial food colourings and benzoate preservative challenge on hyperactivity in a general population sample of preschool children;Bateman;Arch Disease Childhood,2004
4. Flavonoid composition of red sorghum genotypes;Dykes;Food Chem,2009
5. Dimeric anthocyanins from strawberry (Fragaria ananassa) consisting of pelargonidin 3-glucoside covalently linked to four flavan-3-ols;Fossen;Phytochemistry,2004
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