Literature DB >> 16744187

Note on the characterisation of the anthocyanins and anthocyanidins by means of their colour reactions in alkaline solutions.

A Robertson1, R Robinson.   

Abstract

Entities:  

Year:  1929        PMID: 16744187      PMCID: PMC1253988          DOI: 10.1042/bj0230035

Source DB:  PubMed          Journal:  Biochem J        ISSN: 0264-6021            Impact factor:   3.857


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  1 in total

1.  The colour variations of cyanidin chloride and 3: 5: 7: 3': 4'-pentahydroxyflavylium chloride as related to acidity and alkalinity.

Authors:  C M Fear; M Nierenstein
Journal:  Biochem J       Date:  1928       Impact factor: 3.857

  1 in total
  5 in total

1.  Cacao polyphenolic substances. 4. The anthocyanin pigments.

Authors:  W G FORSYTH; V C QUESNEL
Journal:  Biochem J       Date:  1957-01       Impact factor: 3.857

2.  Cacao polyphenolic substances. I. Fractionation of the fresh bean.

Authors:  W G C FORSYTH
Journal:  Biochem J       Date:  1952-07       Impact factor: 3.857

3.  An anthocyanin of Oxycoccus macrocarpus Pers.

Authors:  K E Grove; R Robinson
Journal:  Biochem J       Date:  1931       Impact factor: 3.857

4.  A survey of anthocyanins. II.

Authors:  G M Robinson; R Robinson
Journal:  Biochem J       Date:  1932       Impact factor: 3.857

5.  Natural anthocyanin pigments: 3. Flower pigments of Verbena hybrida.

Authors:  R Scott-Moncrieff; V C Sturgess
Journal:  Biochem J       Date:  1940-03       Impact factor: 3.857

  5 in total

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