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Leucoanthocyanidins of sapota fruit.
Laxminarayana, S. and Mathew, A. G. (1967) Leucoanthocyanidins of sapota fruit. Journal of Food Science, 32. pp. 451-452.
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Journal of Food Science, Volume-32( (1967) 451-452 .pdf - Published Version Restricted to Registered users only Download (265kB) |
Abstract
Sapota fruit (Snpodilln), especially at the early stages of development contains large amounts of leucoanthocyanidins. By characterization of the anthocyanidins formed from purified leucoanthocyanidins, the presence of leucodelphinidin and leucocyanidin as maior components, and leucopelargonidin as a minor component was established.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Sapodilla, sapota, leucoanthocyanidins |
| Subjects: | 600 Technology > 08 Food technology > 24 Fruits |
| Divisions: | Food Microbiology Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 24 May 2016 08:18 |
| Last Modified: | 24 May 2016 08:18 |
| URI: | http://ir.cftri.res.in/id/eprint/4550 |
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