An Anthocyanin-decolorizing System in Sour Cherries-Reference-Cited by-同舟云学术

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An Anthocyanin-decolorizing System in Sour Cherries

Published:1960-01 Issue:4707 Volume:185 Page:165-166
ISSN:0028-0836
Container-title:Nature
language:en
Short-container-title:Nature

Author:

VAN BUREN J. P.,SCHEINER D. M.,WAGENKNECHT A. C.

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/185165a0.pdf

Reference7 articles.

1. Journal Paper No. 1191, New York State Agricultural Experiment Station, Geneva, New York.

2. Nagai, I., Bot. Mag. Tokyo, 31, 65 (1917); Chem. Abstr., 12, 1654 (1918).

3. Paech, K., and Eberhardt, F., Z. Naturforsch., 7,b, 664 (1952).

4. Bayer, W., and Wegman, K., Z. Naturforsch., 12,b, 37 (1957).

5. Wagenknecht, A. C., Scheiner, D. M., and Van Buren, J. P., Food Tech. (in the press).

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Anthocyanins and betalains;Natural Food Colorants;1996

2. Isolation and stabilization of anthocyanins from tart cherries (Prunus cerasus L.);Journal of Agricultural and Food Chemistry;1993-07

3. Intervention of phenolic compounds in plum technology. 2. Mechanisms of anthocyanin degradation;Journal of Agricultural and Food Chemistry;1989-07

4. Food colorants: Anthocyanins;Critical Reviews in Food Science and Nutrition;1989-01

5. ANTHOCYANINS AS FOOD COLORANTS ?A REVIEW;Journal of Food Biochemistry;1987-09

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