A Spectrophotometric Study of the Copigmentation of Malvin with Caffeic and Ferulic Acids-Reference-Cited by-同舟云学术

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A Spectrophotometric Study of the Copigmentation of Malvin with Caffeic and Ferulic Acids

Published:2000-10-21 Issue:11 Volume:48 Page:5530-5536
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Dimitrić Marković ¹,Petranović Nadežda A.¹,Baranac Jelisaveta M.¹

Affiliation:

1. Faculty of Physical Chemistry, University of Belgrade, Studentski trg 12, 11000 Belgrade, Post Office Box 137, Yugoslavia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000038v

Reference20 articles.

1. Spectrophotometric Study of Anthocyan Copigmentation Reactions

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1. Effect of maltodextrin and Persian gum as wall materials and tannic acid as copigment on some properties of encapsulated sour cherry anthocyanin microcapsules;Food Chemistry;2025-01

2. Pharmacological properties and stability of natural–colored foods: a literature review;Nutrition & Food Science;2024-07-29

3. Differences in the Behavior of Anthocyanin Coloration in Wines Made from Vitis vinifera and Non-vinifera Grapes;Fermentation;2024-04-15

4. Dye stability of black cherry plum anthocyanins in the interaction with co‐pigments and sucrose sweetener;Food Science & Nutrition;2024-01-07

5. Contributing factors to quality of date (Phoenix dactylifera L.) fruit;Scientia Horticulturae;2023-11

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