Influence of sugars on the reddening of triturated florets of dyer's saffron flowers
Pentoses, hexoses and disaccharides were administered to the triturated florets of dyer's saffon (Carthamus tinctorius) and their effects on enzyme-catalyzed floret reddening examined spectrophotometically. Among the sugars tested, hexoses promoted reddening most prominently. On average, a 4.2-...
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| פורמט: | Article |
| שפה: | English |
| יצא לאור: |
Polish Botanical Society
2014-01-01
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| סדרה: | Acta Societatis Botanicorum Poloniae |
| נושאים: | |
| גישה מקוונת: | https://pbsociety.org.pl/journals/index.php/asbp/article/view/1170 |