Studies on utilization of plant pigments. I. Anthocyanin pigments of red garlic (Allium sativum L.) and red onion (Allium cepa)

• Published in: J Food Sci Tech Tokyo Vol. 22; no. 12; pp. 598 - 605
• Main Authors: Kenmochi, K, Katayama, O
• Format: Publication
• Language: Japanese
• Published: 1975
• Subjects: horticultural crops; plant biochemistry; plant physiology; plant products