Composition and stability of anthocyanins in blue-grained wheat
- Author
- ABDEL-AAL, El-Sayed M1 ; HUCL, Pierre2
[1] Food Research Program, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
[2] Department of Plant Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada - Source
Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 8, pp 2174-2180, 7 p ; ref : 22 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Blue wheat anthocyanins composition purple wheat stability of anthocyanins
- Keyword (fr)
- Anthocyane Blé Composition chimique Grain Stabilité Céréale Pigment
- Keyword (en)
- Anthocyanin Wheat Chemical composition Grains Stability Cereal Pigments
- Keyword (es)
- Antocianina Trigo Composición química Grano Estabilidad Cereal Pigmento
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A32 Agronomy. Soil science and plant productions / 002A32E Economic plant physiology / 002A32E03 Chemical constitution
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries Agronomy. Soil sciences and vegetal productions
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 14708218
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf021043x 
https://dx.doi.org/10.1021/jf021043x
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