Some characteristics of the additional anthocyanidins formed during conversion of leucoanthocyanidins into anthocyanidins.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/5393/
Phyto-06-69 |
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| Title |
Some characteristics of the additional anthocyanidins formed during conversion of leucoanthocyanidins into anthocyanidins.
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| Creator |
Mathew, A. G.
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| Subject |
24 Organic Chemistry
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| Description |
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.
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| Date |
1969
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/5393/1/Phytochemistry%2C_Volume_8%2C_Issue_3%2C_March_1969%2C_Pages_677-679.pdf
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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