Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions
作者： Luis Cabrita , Torgils Fossen , Øyvind M Andersen
DOI: 10.1016/S0308-8146(99)00170-3
关键词: ROUGE 、 Malvidin 、 Botany 、 Food science 、 Flavonoid 、 Food additive 、 Anthocyanidin 、 Anthocyanin 、 BLEU 、 Chemistry 、 Anthocyanidins
摘要: This study on anthocyanin stability and colour variation (λ max , ε) in the pH range 1–12 during a period of 60 days storage at 10 and 23C, was conducted on the 3-glucosides of the six …
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