The effect of light, temperature, pH and species on stability of anthocyanin pigments in four Berberis species

Pakistan Journal of Nutrition

Volumn 5, Issue 1, 2006, Pages 90-92

  Laleh, G H ^a   Frydoonfar, H ^b   Heidary, R ^a   Jameei, R ^a   Zare, S ^a  

^a Uromieh University   (Iran)

^b UNIVERSITY OF NEWCASTLE   (Australia)

Author keywords

Anthocyanin; Berberis species; Color stability; Light; pH; Temperature

Indexed keywords

ALCOHOL; ANTHOCYANIN; PIGMENT; PLANT EXTRACT;

ARTICLE; BERBERIS; ENVIRONMENTAL FACTOR; IRAN; LIGHT EXPOSURE; NONHUMAN; PH; SPECIES COMPARISON; SPECIES DIFFERENCE; SPECTROPHOTOMETRY; TEMPERATURE SENSITIVITY;

BERBERIS; BERBERIS VULGARIS;

EID: 33646386666     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2006.90.92     Document Type: Article

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