Effect of Alcoholic Fermentation on the Stability of Purple Sweet Potato Anthocyanins

Food Science and Technology Research

Volumn 8, Issue 1, 2002, Pages 4-7

  Tsukui, Akio ^a   Murakami, Tomoko ^a   Shiina, Ryujiro ^b   Hayashi, Kazuya ^c  

^a TOKYO KASEI GAKUIN UNIVERSITY   (Japan)

^b Nichino Kagakukogyou Co Ltd   (Japan)

^c Wada Sugar Refining Co Ltd   (Japan)

Author keywords

Alcoholic fermentation; Anthocyanin; Purple sweet potato; Stability

Indexed keywords

IPOMOEA BATATAS; SOLANUM TUBEROSUM;

EID: 0347607137     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.8.4     Document Type: Article

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