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.res.in/id/eprint/5393 |
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