Research on the Extraction of the Purple Pigment from Ribes Janczew Kiiporjark and Its Stability Assay

FOOD SCIENCE ›› 2002, Vol. 23 ›› Issue (12): 85-87.

Research on the Extraction of the Purple Pigment from Ribes Janczew Kiiporjark and Its Stability Assay

MA Mu-Ti-Ku-Er-Ban

Online:2002-12-15 Published:2011-12-31

Abstract

MA Mu-Ti-Ku-Er-Ban. Research on the Extraction of the Purple Pigment from Ribes Janczew Kiiporjark and Its Stability Assay[J]. FOOD SCIENCE, 2002, 23(12): 85-87.

[1]	WANG Chuan. Research on Extraction and Stability of Eggplant Purple Pigment [J]. FOOD SCIENCE, 2007, 28(1): 118-120.
[2]	QIAN Jian-Ya, LIU Dong, LI Cai, LIU Li, TAN Dao-Jing. Study on Characteristics of Sweet Potato Purple Pisment [J]. FOOD SCIENCE, 2003, 24(9): 38-41.
[3]	ZHAO Su-Hua, SI Qin-Tu-Ya. Study on the Scaveninging Effect on Active Oxygen Radicals O 2 of Bitter Components of Humulus Lupulus L,Ribes JenczewKii Pojark,Cydonia oblonga Mill,Ficus Carica L,Morus Alaba Lby Single Sweep Oscillopolarography [J]. FOOD SCIENCE, 2002, 23(2): 35-37.
[4]	CAO Xiao-Feng, WEI Jian-Cong, DIAO Hai-Peng, FENG Yan-Lin. [J]. FOOD SCIENCE, 2000, 21(11): 19-21.

Research on the Extraction of the Purple Pigment from Ribes Janczew Kiiporjark and Its Stability Assay

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