Isolation of Strawberry Anthocyanin Pigments by Adsorption on Insoluble Polyvinylpyrrolidone
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1969.tb00908.x/fullpdf
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2. Production of anthocyanins by plant cell cultures;Biotechnology and Bioprocess Engineering;1999-12
3. Effect of temperature and its shift on growth and anthocyanin production in suspension cultures of strawberry cells;Plant Science;1997-09
4. Assessment of Phenolics-Related Antinutritive Levels using theInVitro Gas Production Technique: A Comparison Between Different Types of Polyvinylpolypyrrolidone or Polyethylene Glycol;Journal of the Science of Food and Agriculture;1996-08
5. Assessment of phenolics-related antinutritive effects in Mediterranean browse: a comparison between the use of the in vitro gas production technique with or without insoluble polyvinylpolypyrrolidone or nylon bag;Animal Feed Science and Technology;1994-09
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