Work

Red cabbage anthocyanins: The influence of d-glucose acylation by hydroxycinnamic acids on their structural transformations in acidic to mildly alkaline conditions and on the resulting color

Year: 2018

Type: article

Source: Dyes and Pigments

DOI: 10.1016/j.dyepig.2018.05.057

Authors: Micheal Moloney, Rebecca J. Robbins, Tom M. Collins, Tadao Kondo, Kumi Yoshida, Olivier Dangles

Institutions: Université d'Avignon et des Pays de Vaucluse, Sécurité et Qualité des Produits d'Origine Végétale, Institut National de la Recherche Agronomique, Mars Wrigley Confectionery, Nagoya University

Language: English

Topic: Botanical Research and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Japan Society for the Promotion of Science

Award: Studies on color change of seed coat of edible beans during maturation

OpenAlex ID: W2806915087

FWCI: 4.896

Cites: 22

Cited by: 67

Related to: 10