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AVERAGE MOLECULAR-WEIGHT AND GASTROINTEST INAL ABSORPTION OF A NATURAL FOOD COLOR GARDENIA BLUE
Authors: TOUYAMA R INOUYE H SEZAKI H
Citation: R. Touyama et al., AVERAGE MOLECULAR-WEIGHT AND GASTROINTEST INAL ABSORPTION OF A NATURAL FOOD COLOR GARDENIA BLUE, Eisei Kagaku, 40(3), 1994, pp. 259-265
STUDIES ON THE BLUE PIGMENTS PRODUCED FROM GENIPIN AND METHYLAMINE .2. ON THE FORMATION MECHANISMS OF BROWNISH-RED INTERMEDIATES LEADING TOTHE BLUE PIGMENT FORMATION
Authors: TOUYAMA R INOUE K TAKEDA Y YATSUZUKA M IKUMOTO T MORITOME N SHINGU T YOKOI T INOUYE H
Citation: R. Touyama et al., STUDIES ON THE BLUE PIGMENTS PRODUCED FROM GENIPIN AND METHYLAMINE .2. ON THE FORMATION MECHANISMS OF BROWNISH-RED INTERMEDIATES LEADING TOTHE BLUE PIGMENT FORMATION, Chemical and Pharmaceutical Bulletin, 42(8), 1994, pp. 1571-1578
STUDIES ON THE BLUE PIGMENTS PRODUCED FROM GENIPIN AND METHYLAMINE .1. STRUCTURES OF THE BROWNISH-RED PIGMENTS, INTERMEDIATES LEADING TO THE BLUE PIGMENTS
Authors: TOUYAMA R TAKEDA Y INOUE K KAWAMURA I YATSUZUKA M IKUMOTO T SHINGU T YOKOI T INOUYE H
Citation: R. Touyama et al., STUDIES ON THE BLUE PIGMENTS PRODUCED FROM GENIPIN AND METHYLAMINE .1. STRUCTURES OF THE BROWNISH-RED PIGMENTS, INTERMEDIATES LEADING TO THE BLUE PIGMENTS, Chemical and Pharmaceutical Bulletin, 42(3), 1994, pp. 668-673
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