Changes in the Anthocyanin Pigments of Raspberries During Processing and Storage
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1965.tb01776.x/fullpdf
Reference21 articles.
1. Further Studies on Paper Chromatography of Anthocyanins, Involving an Examination of Glycoside Types by Partial Hydrolysis
2. Chromatographic behaviour and chemical structure I. Some naturally occuring phenolic substances
3. Separation of Anthocyanins by Cellulose Column Chromatography
4. Chromatographic identification of anthocyanin pigments
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