Quantitative Comparison of the Stability of Anthocyanins from Brassica oleracea and Tradescantia pallida in Non-Sugar Drink Model and Protein Model Systems
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb08092.x/fullpdf
Reference16 articles.
1. Stability of Anthocyanins from Sweet Potatoes in a Model Beverage
2. Origin of the exceptional colour stability of the Zebrina anthocyanin
3. STABILITY OF CONCORD GRAPE (V. labrusca) ANTHOCYANINS IN MODEL SYSTEMS
4. ION EXCHANGE PURIFIED ANTHOCYANIN PIGMENTS AS A COLORANT FOR CRANBERRY JUICE COCKTAIL
5. CONCORD GRAPE PIGMENTS AS COLORANTS FOR BEVERAGES AND GELATIN DESSERTS
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