Anthocyanin Degradation in the Presence of Furfural and 5-Hydroxymethylfurfural
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb10754.x/fullpdf
Reference23 articles.
1. Thermal degradation of anthocyanins with particular reference to the 3-glycosides of cyanidin. II. The anaerobic degradation of cyanidin-3-rutinoside at 100 °C and pH 3.0 in the presence of sodium sulphite
2. 302. Reactions of flavylium salts with dimethylaniline and malonic acid
3. The Anthocyanin Pigments of Black Raspberries
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