A Comparison of Two Determination Methods for Studying Degradation Kinetics of the Major Anthocyanins from Blood Orange-Reference-Cited by-同舟云学术

A Comparison of Two Determination Methods for Studying Degradation Kinetics of the Major Anthocyanins from Blood Orange

Published:2008-12-18 Issue:1 Volume:57 Page:245-249
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cao Shaoqian¹,Liu Liang¹,Pan Siyi¹,Lu Qi¹,Xu Xiaoyun¹

Affiliation:

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China, and Sericulture and Farm Produce Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, P.R. China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8021964

Reference28 articles.

1. STABILITY OF CONCORD GRAPE (V. labrusca) ANTHOCYANINS IN MODEL SYSTEMS

2. Stabilization of Anthocyanins of Blood Orange Fruit Juice

3. Recent developments in the stabilization of anthocyanins in food products

4. Thermal degradation kinetics of anthocyanin and visual colour of plum puree

5. Colour stability of anthocyanins from Isabel grapes (Vitis labrusca L.) in model systems

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