๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Stability of Anthocyanins from Sweet Potatoes in a Model Beverage

โœ Scribed by L.A. BASSA; F.J. FRANCIS

Book ID
108811908
Publisher
Institute of Food Technologists
Year
1987
Tongue
English
Weight
271 KB
Volume
52
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

Composition of phenolics and anthocyanin
Composition of phenolics and anthocyanins in a sweet potato cell suspension culture
โœ Izabela Konczak-Islam; Shigenori Okuno; Makoto Yoshimoto; Osamu Yamakawa ๐Ÿ“‚ Article ๐Ÿ“… 2003 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 126 KB

Accumulation of selected phenolic acids and anthocyanins and changes in their compositions were monitored in a sweet potato cell line (PL) suspension culture during one growth period of 24 days in the dark in modified Murashige and Skoog (MS) medium for high-anthocyanin production. The total amount