Comparative analyses of copigmentation of cyanidin 3-glucoside and cyanidin 3-sophoroside from red raspberry fruits

Food Chemistry

Volumn 120, Issue 4, 2010, Pages 1131-1137

  Sun, Jianxia ^a,b,c,d   Cao, Xiamin ^a,b,c   Bai, weibin ^a,e   Liao, Xiaojun ^a,b,c   Hu, Xiaosong ^a,b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^c BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^d Shandong Agricultural Administrators College   (China)

^e JINAN UNIVERSITY   (China)

Author keywords

Cyanidin 3 glucoside; Cyanidin 3 sophoroside; Intermolecular copigmentation; Phenolic acids

Indexed keywords

ANTHOCYANIN; CYANIDIN 3 GLUCOSIDE; CYANIDIN 3 SOPHOROSIDE; FERULIC ACID; SINAPIC ACID; UNCLASSIFIED DRUG;

ARTICLE; DRUG STRUCTURE; PH MEASUREMENT; RASPBERRY; TEMPERATURE MEASUREMENT; THERMODYNAMICS; ULTRAVIOLET SPECTROPHOTOMETRY;

RUBUS IDAEUS;

EID: 74849133694     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.11.031     Document Type: Article

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