STUDIES ON STABILIZATION OF ANTHOCYANIN PIGMENT AND ITS UTILIZATION .2. STABILITY OF ANTHOCYANIN PIGMENTS AND RELATED-COMPOUNDS IN ACIDIC SOLUTIONS

被引：0
作者：
OHTA, H
AKUTA, S
OSAJIMA, Y
机构：
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1980年 / 27卷 / 02期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：81 / 85
页数：5
相关论文
共 5 条
[1]  
HRAZDINA G, 1975, Lebensmittel-Wissenschaft and Technologie, V8, P111
[2]  
INOCHEVA N, 1974, Z LEBENSM UNTERS FOR, V155, P257
[3]   ANTHOCYANINS AND RELATED COMPOUNDS .1. STRUCTURAL TRANSFORMATIONS OF FLAVYLIUM SALTS IN ACIDIC SOLUTIONS [J].
JURD, L .
JOURNAL OF ORGANIC CHEMISTRY, 1963, 28 (04) :987-&
[4]   ON THE RELATION BETWEEN SPECTRAL CHANGES AND PH OF THE ANTHOCYANIN PELARGONIDIN 3-MONOGLUCOSIDE [J].
SONDHEIMER, E .
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1953, 75 (06) :1507-1508
[5]   FLAVYLIUM SALTS ANTHOCYANIDINS AND ANTHOCYANINS .U. STRUCTURAL TRANSFORMATIONS IN ACID SOLUTIONS [J].
TIMBERLAKE, CF ;
BRIDLE, P .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1967, 18 (10) :473-+
1