Effect of pyruvic acid and ascorbic acid on stability of 3-deoxyanthocyanidins

Journal of the Science of Food and Agriculture

Volumn 88, Issue 11, 2008, Pages 1987-1996

  Ojwang, Leonnard ^a   Awika, Joseph M ^a  

^a UNIVERSITY OF MISSOURI   (United States)

Author keywords

3 deoxyanthocyanins; Anthocyanins; Ascorbic acid; Pyruvic acid; Red cabbage; Sorghum

Indexed keywords

BRASSICA OLERACEA VAR. CAPITATA;

EID: 49649090587     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3308     Document Type: Article

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