Laxminarayana, S. and Mathew, A. G. (1967) Leucoanthocyanidins of sapota fruit. Journal of Food Science, 32. pp. 451-452.
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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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