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RESUMEN
ABSTRACT
The present paper is part of a bibliographic study of isolation and structural characteri-
zation of anthocyanins. Spectroscopic characteristics in the visible range of absorption
spectrum are described herein, as well as different methods for quantitative determina-
tion and separation of anthocyanins, by means of UV- Visible spectroscopy and HPLC in
different vegetable materials: fruits, juice and wines of fruits and flowers extracts.
b - 8-20 0
c 3´, 4´ 0 15-30
d 3, 4´ 0 Desaparece