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Some characteristics of the additional anthocyanidins formed during conversion of leucoanthocyanidins into anthocyanidins.

Mathew, A. G. (1969) Some characteristics of the additional anthocyanidins formed during conversion of leucoanthocyanidins into anthocyanidins. Phytochemistry, 8 (3). pp. 677-679.

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Abstract

During the conversion of leucoanthocyanidins into anthocyanidins with alcoholic HCI small amounts of additional anthocyanidins are formed, which appear to he simple ethers of the anthocyanidins and the alcohol used in the medium. The chromatographic characteristics of such derivatives produced from different leucoanthocyanidins have been determined.

Item Type: Article
Uncontrolled Keywords: leucoanthocyanidins, anthocyanidins
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 24 Organic Chemistry
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Jun 2011 09:42
Last Modified: 01 Oct 2018 11:07
URI: http://ir.cftri.com/id/eprint/5393

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