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U. Kidmose, M. Edelenbos, R. Nrbk, and L.P. Christensen.Colour stability in vegetables. In Colour in Food: ImprovingQuality. D.B. MacDougall, Ed. CRC Press, Woodhead PublishingLimited, Cambridge, U.K., 2002, pp. 179232.T. Guillot-Salomon, J. Bahl, L. Ben-Rais, M.-J. Alpha, C. Cantrel, andC. Dubacq. Heat stress and changes of lipid and carotenoid compositionin spinach, a temperate plant, and jojoba, a desert plant. PlantPhysiol. Biochem. 29: 66779 (1991).

U. Kidmose, P. Knuthsen, M. Edelenbos, U. Justesen, andE. Hegelund. Carotenoids and flavonoids in organically grownspinach (Spinacia oleracea L.) genotypes after deep frozen storage.J. Sci. Food Agric. 81: 91823 (2001).A Green Approach To Separate Spinach Pigments by ColumnChromatographyAubrey Johnston, Jon Scaggs, Chris Mallory, Andrea Haskett, Don Warner, Eric Brown, Karen Hammond,Michael M. McCormick, and Owen M. McDougal*Department of Chemistry and Biochemistry, Boise State University, Boise, Idaho 83725-1520, United Statesdx.doi.org/10.1021/ed300315z | J. Chem. Educ. 2013, 90, 796798Reiss, Carol 1994. Experiments in Plant Physiology. Englewood Cliffs, NJ: Prentice HallBasset, J et al. 1994. Buku Ajar Vogel: Kimia Analisis Kuantitatif Anorganik. Jakarta: EGC


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