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By Gonnet J.-F.  

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

Elsevier

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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.  

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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

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

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

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

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

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