Characteristics and Stability of Violet Red Pigment Extracted from Salicornia herbacea L.-Reference-Cited by-同舟云学术

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Characteristics and Stability of Violet Red Pigment Extracted from Salicornia herbacea L.

Published:2009-07-31 Issue:7 Volume:38 Page:885-891
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Lee Young-Jae,Park In-Bae,Kim Hae-Seop,Shin Gung-Won,Park Jeong-Wook,Jo Yeong-Cheol

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200922335514613.pdf

Reference13 articles.

1. The Mechanism of Salt Tolerance in Halophytes

2. BETANINE STABILITY IN BUFFERED SOLUTIONS CONTAINING ORGANIC ACIDS, METAL CATIONS, ANTIOXIDANTS, OR SEQUESTRANTS

3. THE DISTRIBUTION AND PHYLOGENETIC SIGNIFICANCE OF THE BETALAINS WITH RESPECT TO THE CENTROSPERMAE

4. Pigments of centrospermae—VII. Betacyanins from Gomphrena globosa L.

5. Pigments of centrospermae—VI.

Cited by 2 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. Effect of Red Beet on Quality and Color Stability of Low-fat Sausages during Refrigerated Storage;Korean Journal for Food Science of Animal Resources;2010-12-31

2. Characteristic of Glasswort (Salicornia Herbacea L.) Mixture Fermentation Utilizing Aspergillus oryzae;Journal of the Korean Society of Food Science and Nutrition;2010-09-30

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