Colour effects of co-pigmentation of anthocyanins revisited-2.A colorimetric look at the solutions of cyanin co-pigmented byrutin using the CIELAB scale

Author： Gonnet J.-F.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.66, Iss.3, 1999-08, pp. : 387-394

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Colour effects of co-pigmentation of anthocyanins revisited--1. A colorimetric definition using the CIELAB scale

By Gonnet J.-F.  

Food Chemistry, Vol. 63, Iss. 3, 1998-11 ,pp. : 409-415

Elsevier

Access to resources Recommend Favorite

Colour effects of co-pigmentation of anthocyanin revisited-3. A further description using CIELAB differences and assessment of matched colours using the CMC model

By Gonnet J.-F.  

Food Chemistry, Vol. 75, Iss. 4, 2001-12 ,pp. : 473-485

Elsevier

Access to resources Recommend Favorite

Effect of polysaccharides on the colour of anthocyanins

By Lewis C.E.   Walker J.R.L.   Lancaster J.E.  

Food Chemistry, Vol. 54, Iss. 3, 1995-01 ,pp. : 315-319

Elsevier

Access to resources Recommend Favorite

Influence of structure on colour stability of anthocyanins and flavylium salts with ascorbic acid

By Garca-Viguera C.   Bridle P.  

Food Chemistry, Vol. 64, Iss. 1, 1999-01 ,pp. : 21-26

Elsevier

Access to resources Recommend Favorite

Colour and stability of pure anthocyanins influenced by pH including the alkaline region

By Fossen T.   Cabrita L.   Andersen O.M.  

Food Chemistry, Vol. 63, Iss. 4, 1998-12 ,pp. : 435-440

Elsevier

Access to resources Recommend Favorite