Analysis of natural colourant extracted from the pericarp of passion fruit-Reference-Cited by-同舟云学术

Analysis of natural colourant extracted from the pericarp of passion fruit

Published:2021-01 Issue: Volume:136 Page:110412
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Kawasoe Haruna,Wakamatsu Misato,Hamada Shoken,Arata Yui,Nagayoshi Kiho,Uchida Rio,Yamashita Rizu,Kishita Takashi,Yamanouchi Hiroki,Minami Yuji,Kajiya Katsuko

Funder

Japan Society for the Promotion of Science, Grants-in-Aid for Scientific Research

Matsushima Horticultural Development Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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3. Stability and quality of anthocyanin in purple sweet potato extracts;Chen;Foods,2019

4. Water-in-oil-in-water emulsion obtained by glass microfluidic device for protection and heat-triggered release of natural pigments;Comunian;Food Research International,2018

5. Identification of intermediates involved in the biosynthetic pathway of 3-mercaptohexan-1-ol conjugates in yellow passion fruit (Passiflora edulis F. Flavicarpa);Fedrizzi;Phytochemistry,2012

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