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Physicochemical stability of anthocyanins from a Korean pigmented rice variety as natural food colorants

1997

Yoon, J.M. | Cho, M.H. | Hahn, T.R. (Kyunghee University, Seoul (Korea Republic). Department of Genetic Engineering) | Paik, Y.S. (Kyunghee University, Seoul (Korea Republic). Department of Chemistry) | Yoon, H.H. (Chungnam National University, Taejon (Korea Republic). Department of Food and Nutrition)

AGROVOC Keywords
anthocyane anthocyanins antocianinas arroz chemicophysical properties colorant alimentaire colorantes alimentarios food colourants korea republic pigment pigmentos pigments rice riz temps tiempo time variedades varieties
Bibliographic information
Volume 29 Issue 2 ISSN 0367-6293
Pagination
pp. 211-217
Other Subjects
Propiedades fisico-quimicas; Republique de coree; Variete; Propriete physicochimique; Republica de corea
Language
Korean
Note
Summaries (En, Ko)
5 illus.; 3 tables; 21 ref.
Type
Bibliography; Summary
1997-08-15
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