Color and Antioxidant Properties of Cyanidin-Based Anthocyanin Pigments-Reference-Cited by-同舟云学术

Color and Antioxidant Properties of Cyanidin-Based Anthocyanin Pigments

Published:2002-09-07 Issue:21 Volume:50 Page:6172-6181
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Stintzing Florian C.¹,Stintzing Angela S.¹,Carle Reinhold¹,Frei Balz¹,Wrolstad Ronald E.¹

Affiliation:

1. Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, Oregon 97331-6602; Oregon State University, Weniger Hall, Corvallis, Oregon 97331-6512; and Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, 70599 Stuttgart, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0204811

Reference47 articles.

1. Colouring our foods in the last and next millennium

2. Wrolstad, R. E. Anthocyanins. InNatural Food Colorants: Science and Technology; Lauro, G. J., Francis, F. J., Eds.; Marcel Dekker Inc. New York, 2000; pp 237−252.

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