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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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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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