Construct · 1 fields · 1 citations

anthocyanin structural transformations: a standalone construct

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anthocyanin structuraltransformations1 CONSTRUCTAnthocyanin structuralBROUILLARD · FOOD CHEMISTRY

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Food chemistry

the pH-dependent network linking colored flavylium and quinoidal forms of anthocyanins to colorless hemiketal and chalcone forms.

In food chemistry, anthocyanin structural transformations refers to the pH-dependent network linking colored flavylium and quinoidal forms of anthocyanins to colorless hemiketal and chalcone forms. This meaning comes from Brouillard (1977) in Journal of the American Chemical Society.[1]

Unit
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Measured by

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network4 fields · 6 citationsjingle · one word, four constructs

References

  1. Brouillard, R., & Dubois, J. (1977). Mechanism of the structural transformations of anthocyanins in acidic media. Journal of the American Chemical Society, 99(5), 1359-1364. https://doi.org/10.1021/ja00447a012

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