Structures of Acylated Anthocyan Pigments in Vitis vinifera variety Tinta Pinheira. II. Position of Acylation-Reference-Cited by-同舟云学术

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Structures of Acylated Anthocyan Pigments in Vitis vinifera variety Tinta Pinheira. II. Position of Acylation

Published:1965-07 Issue:4 Volume:30 Page:620-626
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

ALBACH R. F.,WEBB A. D.,KEPNER R. E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1965.tb01813.x/fullpdf

Reference22 articles.

1. Structures of Acylated Anthocyan Pigments in Vitis vinifera Variety Tinta Pinheira. Identification of Anthocyanidin, Sugar, and Acid Moieties

2. 314. Gas–liquid partition chromatography of methylated and partially methylated methyl glycosides

3. GLYCOSIDATION OF SUGARS: I. FORMATION OF METHYL-D-XYLOSIDES

4. Wine Production, Skin Pigments of Cabernet Sauvignon Grape and Related Progeny

5. The identification of naturally occurring cinnamic acid derivatives

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods;Critical Reviews in Food Science and Nutrition;1989-01

2. ANTHOCYANINS AS FOOD COLORANTS ?A REVIEW;Journal of Food Biochemistry;1987-09

3. Anthocyanins in foods;C R C Critical Reviews in Food Science and Nutrition;1976-04

4. Structure and properties of the acylated anthocyanins from Vitis species;Phytochemistry;1974-01

5. �ber das Vorkommen und die Bedeutung der Anthocyanine in Lebensmitteln;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1972-06

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