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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| Format: | Article |
| Language: | English |
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Polish Botanical Society
2014-01-01
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| Series: | Acta Societatis Botanicorum Poloniae |
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| Online Access: | https://pbsociety.org.pl/journals/index.php/asbp/article/view/1170 |