Bathochromic and Hyperchromic Effects of Aluminum Salt Complexation by Anthocyanins from Edible Sources for Blue Color Development

Published 2014 View Full Article

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Title
Bathochromic and Hyperchromic Effects of Aluminum Salt Complexation by Anthocyanins from Edible Sources for Blue Color Development
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 29, Pages 6955-6965
Publisher
American Chemical Society (ACS)
Online
2014-02-19
DOI
10.1021/jf405145r

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