Effects of ph and light on the storage stability of the purple pigment, hordeumin, from uncooked barley bran fermented broth

Bioscience, Biotechnology and Biochemistry

Volumn 64, Issue 10, 2000, Pages 2236-2239

  Deguchi, Tomoaki ^a   Shohara, Shuji ^a   Ohba, Riichiro ^a   Ueda, Seinosuke ^a  

^a SOJO UNIVERSITY   (Japan)

Author keywords

Anthocyanidin; Barley bran; Hordeumin; Ph stability; Storage stability

Indexed keywords

ANTHOCYANIN; HORDEUMIN; TANNIN; TANNIN DERIVATIVE;

ARTICLE; BARLEY; CULTURE MEDIUM; FERMENTATION; LIGHT; METABOLISM; PH;

ANTHOCYANINS; CULTURE MEDIA; FERMENTATION; HORDEUM; HYDROGEN-ION CONCENTRATION; HYDROLYZABLE TANNINS; LIGHT; TANNINS;

EID: 0034295356     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.64.2236     Document Type: Article

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