Thermal degradation of anthocyanins with particular reference to the 3-glycosides of cyanidin. I. In acidified aqueous solution at 100 °C-Reference-Cited by-同舟云学术

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Thermal degradation of anthocyanins with particular reference to the 3-glycosides of cyanidin. I. In acidified aqueous solution at 100 °C

Published:1973-07 Issue:7 Volume:24 Page:747-762
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Adams J. B.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference28 articles.

1. QUANTITATIVE ASPECTS OF STRAWBERRY PIGMENT DEGRADATIONb,

2. Thesis, Univ. Georgia, Athens, Ga. 1959.

3. Measurement of Colour and Deterioration of Strawberry Pigment in Juice and Purified Systems, Ph. D. Thesis, Univ. Missouri, U.S.A. 1964.

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